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Thanksgiving Deviled Eggs Recipe

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★★★★★

4.4 from 100 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://familyfavplates.com/thanksgiving-deviled-eggs-recipe/