Thanksgiving Deviled Eggs
Thanksgiving Deviled Eggs are a creamy, savory twist on a classic appetizer, perfect for holiday gatherings. They can be prepared ahead of time and offer a burst of flavor in every bite.
Ingredients
Main Ingredients
- 6 large large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard Can be skipped or substituted
- to taste Salt
- to taste Pepper
- as needed Sage leaves for garnish
- as needed Thyme for garnish
- as needed Paprika (optional for sprinkling) Can substitute with cayenne pepper or skip
Instructions
Preparation
- Hard boil the eggs by placing them in a pot, covering with water, bringing to a boil, then reducing heat and simmering for 10-12 minutes.
- Transfer eggs to an ice bath to cool, which stops the cooking process and makes peeling easier.
- Peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- Mash the yolks with mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Spoon or pipe the egg yolk mixture back into the egg whites.
- Garnish with sage and thyme for color and flavor.
- Sprinkle with paprika if desired for taste and presentation.
- Serve chilled for a refreshing bite.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. These are best enjoyed chilled. Use a pressure cooker for quicker cooking, and consider variations like Greek yogurt for a healthier version.
Nutrition
Serving: 1gCalories: 85kcalCarbohydrates: 0.6gProtein: 6.3gFat: 6.3gSaturated Fat: 1.6gSodium: 100mgSugar: 0.5g
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