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deviled egg halves

Thanksgiving Deviled Eggs – Creamy, Flavorful & Holiday-Ready

These Thanksgiving Deviled Eggs are a simple yet elegant appetizer for your holiday table. Classic deviled eggs get a festive twist with hints of mustard, paprika, and a touch of herbs — creamy, tangy, and perfectly portioned for a bite-sized treat. They’re quick to make, visually appealing, and a guaranteed crowd-pleaser at Thanksgiving or any festive gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 deviled egg halves
Course: Appetizer
Cuisine: American, holiday
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ teaspoon apple cider vinegar or white vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • Paprika for garnish
  • Fresh herbs parsley, chives, or thyme, for garnish
  • Optional: a few drops of hot sauce for a festive kick

Equipment

  • Saucepan
  • Bowl for mixing yolks
  • Spoon or piping bag
  • Egg slicer (optional)

Method
 

  1. Boil the Eggs – Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 9–10 minutes. Transfer to an ice water bath and cool for 5 minutes.
  2. Peel and Slice – Peel eggs and slice each in half lengthwise. Remove yolks and place in a mixing bowl.
  3. Make the Filling – Mash yolks with mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
  4. Fill the Eggs – Spoon or pipe the yolk mixture back into the egg whites.
  5. Garnish – Sprinkle with paprika and finely chopped fresh herbs. Add a tiny drop of hot sauce if desired.
  6. Serve – Arrange on a platter and serve chilled.

Notes

Piping Tip: Use a piping bag or a plastic bag with a corner cut for a professional look.
Make Ahead: Eggs can be boiled and filled up to 1 day in advance; cover and refrigerate.
Festive Twist: Add finely chopped roasted red pepper or cranberry bits for a Thanksgiving color accent.
Storage: Store in an airtight container in the refrigerator for up to 2 days.