Thanksgiving Deviled Eggs
These Thanksgiving Deviled Eggs are a festive twist on a classic appetizer, perfect for your holiday spread. The creamy yolk filling is enhanced with savory spices and a hint of sweetness, making them a crowd-pleasing addition to any gathering.
Equipment
- Saucepan
- Mixing bowl
- Fork
- Piping bag (optional)
Ingredients
Main Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon ground sage
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon cranberry sauce (for garnish)
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
Preparation
- Place eggs in a saucepan, cover with cold water, and bring to a rolling boil over high heat.
- Remove from heat, cover, and let stand for 12 minutes; then cool under cold running water or an ice bath.
- Peel the cooled eggs, slice in half lengthwise, and carefully scoop the yolks into a small bowl.
- Mash the yolks with a fork, then stir in mayonnaise, mustard, vinegar, sage, paprika, salt, and pepper until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with a small dollop of cranberry sauce and a sprinkle of fresh parsley before serving.
Notes
For easier peeling, use eggs that are a few days old rather than very fresh ones. Adjust seasoning to taste, and for a spicier kick, add a pinch of cayenne pepper to the yolk mixture.