Description
Thanksgiving Deviled Eggs are creamy, colorful, and full of autumn flavor—a festive twist on a classic favorite that makes a great make-ahead appetizer for your holiday table.
Ingredients
Scale
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 1/4 tsp garlic powder
- 1/4 tsp paprika (plus more for garnish)
- Salt and pepper to taste
- 1 tsp finely chopped fresh sage
- 1 tsp finely chopped fresh thyme
- Optional: pinch of turmeric for warm golden color
- Fresh sage and thyme leaves for garnish
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes.
- Transfer eggs to an ice bath until cool. Peel and slice in half lengthwise. Remove yolks and place them in a bowl.
- Mash yolks with mayonnaise, Dijon mustard, vinegar, garlic powder, paprika, salt, and pepper until smooth.
- Stir in the finely chopped sage, thyme, and turmeric (if using) for color and flavor.
- Spoon or pipe the mixture back into egg whites.
- Garnish with a sprinkle of paprika and a small fresh sage or thyme leaf on top.
Notes
- Make-ahead: Fill and refrigerate the eggs up to 1 day before serving.
- To pipe, use a pastry bag with a star tip for a cleaner presentation.
- For stronger flavor, add an extra pinch of Dijon or a dab of pickle juice.
- Gluten-free as written; ensure mayo is gluten-free if necessary.
- Garnish with extra fresh sage or thyme for a festive look.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Hard-Boiled Eggs
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg
- Calories: 60
- Sugar: 0 g
- Sodium: 120 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 95 mg
Keywords: Thanksgiving Deviled Eggs, Thanksgiving appetizer, autumn deviled eggs, sage thyme deviled eggs, festive deviled eggs