Go Back

Thanksgiving Deviled Eggs

Thanksgiving deviled eggs with creamy yolk filling and classic fall toppings. Hard-boil, chill, and pipe smooth yolks, then finish with cranberry sauce, candied pecans, crispy sage, and bacon crumbles.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
chilling 20 minutes
Total Time 57 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Hard-boiled eggs
  • 12 large eggs
Deviled filling
  • 0.5 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp poultry seasoning
  • 0.25 tsp salt
  • 0.125 tsp black pepper
Thanksgiving toppings
  • 0.25 cup whole berry cranberry sauce
  • 0.25 cup candied pecans, finely chopped
  • 4 slices bacon, cooked and crumbled
  • 12 small sage leaves fried crisp in butter

Equipment

  • 1 sheet pan

Method
 

Cook and chill the eggs
  1. Place 12 large eggs in a pot, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise.
Make the yolk filling
  1. Mash the yolks with 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, 1/4 teaspoon poultry seasoning, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth.
  2. Pipe the filling into the egg whites.
Top and serve
  1. Add a small dot of whole berry cranberry sauce to each egg, then top with candied pecans and bacon.
  2. Add a crispy fried sage leaf to each, then chill until serving.

Notes

For the smoothest filling, mash the yolks thoroughly before piping so it holds a clean dome. Store assembled eggs covered in the fridge for up to 2 days; the toppings are best fresh. Freezing isn’t recommended due to texture changes in the egg whites. If you want a lighter option, use Greek yogurt in place of some mayonnaise and adjust with a bit of extra vinegar to keep the tang.