These Thanksgiving deviled eggs are a holiday classic with creamy filling, fresh herbs, and festive flair. You can prep them ahead of time and serve them chilled, ideal for any holiday gathering.
Why You’ll Love Thanksgiving Deviled Eggs
Creamy, tangy, and topped with seasonal herbs, these deviled eggs are perfect for Thanksgiving. They come together quickly, travel well, and feel elegant without being fussy. Even better, you can make them ahead and assemble in minutes before serving.
Ingredients
Pantry & Fresh Ingredients for Thanksgiving Deviled Eggs
| Ingredient | Amount |
|---|---|
| Large eggs | 6 |
| Mayonnaise | 2 tablespoons |
| Dijon mustard | 1 tablespoon |
| Fresh lemon juice | 1 tablespoon |
| Crème fraîche (or cream cheese) | 1 tablespoon |
| Smoked paprika | ½ teaspoon |
| Sea salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Fresh sage or thyme | To garnish |
Thanksgiving Deviled Eggs Substitutions
If you’re missing crème fraîche, swap in sour cream or soft cream cheese. In place of Dijon, stone-ground or yellow mustard will work. For garnish, chives or parsley can stand in for sage.
Step-by-Step Thanksgiving Deviled Eggs
This recipe are easy to make in four steps and perfect for prepping ahead. Follow these simple parts to get a festive, crowd-pleasing result.
- Boil and Chill the Eggs
Start by boiling the eggs for 10 minutes, then transfer them to an ice bath. Once cool, peel and slice each egg in half lengthwise.
- Pop Out the Yolks
Instead of scooping, push gently from the back of each egg to release the yolks cleanly and avoid tearing the whites.
- Make the Creamy Filling
Combine yolks with mayo, mustard, lemon juice, crème fraîche, paprika, salt, and pepper. Use a hand mixer to get a fluffy texture.
- Pipe and Decorate
Transfer the filling to a piping bag and pipe into each egg white half. Finally, garnish with fresh sage, thyme, or a sprinkle of paprika.
Pro Tips for Thanksgiving Deviled Eggs
Always dry the egg whites before filling to prevent slipping. If prepping ahead, mix the filling and store it in a piping bag. Then, garnish just before serving. For a smoother texture, using a hand mixer is highly recommended. According to the FDA’s storage chart, eggs should always be kept below 40°F to stay safe for serving.
Variations & Substitutions
You can make a spicy version by using hot smoked paprika or a dash of cayenne. If you’re serving vegan guests, try stuffing roasted baby potatoes with a tofu-mustard filling. For an upscale twist, top with crispy shallots or pomegranate seeds. Even a drizzle of truffle oil works well for fancier occasions.
Serve Thanksgiving Deviled Eggs With
These eggs go well with a Fall Crostini Bar, soft cheeses, or warm party nuts. Additionally, they shine on a Holiday Appetizer Tray or next to a glass of cider or Champagne.
Storage & Reheat
Store deviled eggs in an airtight container, ideally in a single layer. According to CDC egg safety guidelines, they should be eaten within two days. Never freeze deviled eggs, they don’t thaw well.
Nutrition
Each serving of This recipe (2 halves) contains around 90 calories, 7g of fat, 4g of protein, and nearly zero carbs or sugar. They’re a low-carb, satisfying holiday bite. For complete info, visit the USDA Food Database.
FAQs
Deviled eggs have roots in ancient Rome, but in the U.S., they began showing up on Thanksgiving tables in the early 1900s, especially in the South.
Keep them cold in a sealed container and serve within 48 hours. Store the filling separately until you’re ready to garnish and plate.
The practice likely began in Southern U.S. homes where deviled eggs were staples at large gatherings and church socials.
Don’t overboil the eggs or under-season the filling. Also, skip overly large garnishes that overwhelm the egg. Most importantly, let eggs cool fully before peeling to prevent tears.
More Like This
If you loved these, try our Sweet Potato Taco Bowl for a hearty vegetarian option or serve with Garlic Bread Rolls to soak up every flavor. Add festive flair with Cranberry Cream Cheese Bites, or wow your guests with Unique Thanksgiving Recipes. And for a nostalgic classic, don’t miss our Grandma’s Thanksgiving Stuffing.
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Thanksgiving Deviled Eggs Recipe
- Total Time: 20
- Yield: 12 halves
- Diet: Vegetarian
Description
Creamy, herb-topped deviled eggs made for Thanksgiving gatherings. Easy to prep ahead and garnished with seasonal flair.
Ingredients
- 6 large eggs
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tbsp crème fraîche (or soft cream cheese)
- ½ tsp smoked paprika
- ½ tsp sea salt
- ½ tsp ground black pepper
- Fresh sage or thyme (garnish)
Instructions
- Boil the eggs, let them cool, peel and slice in half.
- Remove yolks and place in a bowl.
- Mix yolks with mayo, mustard, lemon juice, crème fraîche, salt, pepper, and paprika until fluffy.
- Pipe into whites and garnish with fresh herbs.
Notes
- Boil and peel your eggs ahead of time for easy assembly.
- Use a star piping tip for a decorative finish.
- Add fresh sage, thyme, or chives for garnish.
- Store in a covered container in the fridge for up to 2 days.
- Prep Time: 10
- Cook Time: 10
- Category: Appetizer
- Method: Boiled
- Cuisine: American
Save This Recipe for Later
Pin this easy Thanksgiving appetizer now so you have it handy come turkey day. Share it with someone who always brings the deviled eggs!