Thanksgiving Deviled Eggs Recipe
Introduction
Thanksgiving Deviled Eggs offer a festive twist on a classic appetizer, blending smoky bacon and tangy Dijon mustard for a rich, flavorful bite. Perfect for holiday gatherings, these deviled eggs add a deliciously savory touch to your table.
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 slices thick-cut beef bacon, crispy, crumbled
- 2 tablespoons chopped chives
- ½ teaspoon smoked paprika
- Optional: extra chives or smoked paprika for garnish
Instructions
- Step 1: Place 12 large eggs in a saucepan and cover with 1 inch of cold water. Bring to a rolling boil over high heat, then remove from heat. Cover the pan and let the eggs sit in the hot water for exactly 12 minutes.
- Step 2: Prepare a large bowl of ice water. Immediately transfer the eggs to the ice bath for 10–15 minutes until completely chilled. Gently tap and roll each egg to crack the shell, then peel under cool running water, ensuring the whites remain smooth.
- Step 3: Carefully slice each peeled egg lengthwise. Scoop the yolks into a medium bowl, setting the whites aside. Mash the yolks thoroughly until smooth.
- Step 4: Add ½ cup mayonnaise, 1 ½ tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, ¼ teaspoon salt, and ⅛ teaspoon black pepper to the mashed yolks.
- Step 5: Gently fold in the crispy crumbled beef bacon, 2 tablespoons chopped chives, and ½ teaspoon smoked paprika. Mix well until the filling is smooth and creamy. Taste and adjust seasoning as desired.
- Step 6: Pipe or spoon the filling neatly into each hollowed egg white half, forming a pleasing mound. Lightly sprinkle the tops with additional smoked paprika and scatter remaining chives for garnish.
- Step 7: Serve immediately, or assemble no more than 2–3 hours before serving and keep chilled.
Tips & Variations
- For a milder flavor, substitute half the Dijon mustard with yellow mustard.
- Try adding a dash of hot sauce to the filling for some heat.
- Use turkey bacon for a lighter, holiday-themed twist.
- To make filling easier to pipe, transfer it to a piping bag or a resealable plastic bag with the corner snipped off.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 1–2 days. Keep deviled eggs chilled until ready to serve and reassemble with any garnish just before serving for best presentation. Avoid freezing, as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare deviled eggs a day ahead?
Yes, you can boil, peel, and prepare the filling a day in advance. Store egg whites and filling separately in airtight containers and assemble just before serving for best freshness.
How do I make peeling boiled eggs easier?
Using older eggs and chilling them immediately in ice water after boiling helps separate the shell from the egg white, making peeling much smoother and less frustrating.
PrintThanksgiving Deviled Eggs Recipe
These Thanksgiving Deviled Eggs are a festive twist on a classic appetizer, combining creamy yolk filling with smoky bacon, tangy Dijon mustard, and a hint of smoked paprika. Perfect for holiday gatherings, they deliver rich flavor and an elegant presentation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 deviled egg halves 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Ingredients
Eggs
- 12 large eggs
Filling
- ½ cup mayonnaise
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 slices thick-cut beef bacon, crispy, crumbled
- 2 tablespoons chopped chives
- ½ teaspoon smoked paprika
Garnish (Optional)
- Extra chopped chives
- Extra smoked paprika
Instructions
- Boil Eggs: Place 12 large eggs in a saucepan and cover them with 1 inch of cold water. Bring the water to a rolling boil over high heat. Once boiling, remove the pan from the heat, cover it with a lid, and let the eggs sit in the hot water for exactly 12 minutes to cook through.
- Chill & Peel Eggs: Prepare a large bowl of ice water. Immediately transfer the boiled eggs into the ice bath and let them chill for 10-15 minutes until completely cooled. Gently tap and roll each egg to crack the shell, then peel under cool running water to ensure the egg whites are smooth and free of shell fragments.
- Prepare Yolks: Carefully slice each peeled egg in half lengthwise. Scoop out the yolks into a medium bowl, setting the egg whites aside intact. Mash the yolks thoroughly with a fork until smooth and crumb-free.
- Make Filling Base: To the mashed yolks, add ½ cup mayonnaise, 1 ½ tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Mix well until the ingredients are fully incorporated and smooth.
- Add Thanksgiving Flavors: Gently fold in the crispy crumbled beef bacon, 2 tablespoons chopped chives, and ½ teaspoon smoked paprika. Stir the mixture thoroughly until the filling is creamy and evenly mixed. Taste and adjust the seasoning if needed.
- Assemble & Garnish: Using a spoon or piping bag, neatly fill each hollow egg white half with the yolk mixture, forming a pleasant mound on top. Lightly sprinkle additional smoked paprika and scatter extra chopped chives over the assembled deviled eggs for added flavor and color.
- Serve & Store: Serve the deviled eggs immediately, or assemble them no more than 2-3 hours before serving and keep chilled in the refrigerator. Store any leftovers in an airtight container in the refrigerator for 1-2 days, ensuring they remain chilled to maintain freshness and texture.
Notes
- For best results, use room temperature eggs before boiling to prevent cracking.
- Make sure to chill the eggs quickly after boiling to stop the cooking process and make peeling easier.
- If you prefer a spicier filling, add a pinch of cayenne pepper or hot sauce.
- Bacon can be substituted with smoked turkey bacon for a leaner option.
- Deviled eggs are best consumed within 1-2 days for maximum freshness.
Keywords: Thanksgiving deviled eggs, holiday appetizers, creamy deviled eggs, bacon deviled eggs, smoked paprika deviled eggs
