These Thanksgiving deviled eggs are creamy, tangy, and golden, with a filling made from mayonnaise, Dijon, and a little vinegar. A pinch of turmeric and smoked paprika gives the yolk filling a warm fall color, and fresh sage, thyme, and pepitas make them look like they belong on a holiday table.
They are an easy Thanksgiving finger food because you boil the eggs and mix the filling ahead of time and only assemble them before serving. No oven is needed, so the oven stays free for the turkey and sides. If you need help cooking the eggs, see our perfect hard boiled eggs.
Why you will like these deviled eggs
- Make ahead. Boil the eggs and mix the filling up to a day ahead.
- No baking. They take the oven out of the equation on a busy holiday.
- Fall colors. Turmeric, smoked paprika, sage, and pepitas make them festive.
- Crowd-friendly finger food. One bite, no forks, and easy to carry to a potluck.
Ingredients for Thanksgiving deviled eggs
- 12 large eggs. Slightly older eggs peel more easily than very fresh ones.
- 1/2 cup mayonnaise. Full-fat gives the creamiest filling.
- 1 tablespoon Dijon mustard and 2 teaspoons white vinegar. They add tang. Pickle juice works in place of the vinegar.
- 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- 1/4 teaspoon smoked paprika and 1/4 teaspoon turmeric. For flavor and color.
- To garnish: a dusting of smoked paprika, 1 tablespoon fresh sage leaves, finely chopped, 1 teaspoon fresh thyme leaves, and 2 tablespoons pepitas. Crumbled bacon is optional.
How to make Thanksgiving deviled eggs
Step 1: Boil the eggs
Place the eggs in a single layer in a large pot and cover them with cold water by 1 inch. Bring the water to a boil over high heat. Turn off the heat, cover the pot, and let the eggs sit for 12 minutes.
Step 2: Cool and peel
Move the eggs to a bowl of ice water for at least 5 minutes. Peel them under cool running water, which helps the shell come off cleanly.
Step 3: Make the filling
Cut the eggs in half lengthwise and pop the yolks into a bowl. Mash the yolks with a fork until fine. Stir in the mayonnaise, Dijon, vinegar, salt, pepper, smoked paprika, and turmeric until smooth and creamy.
Step 4: Fill and garnish
Spoon or pipe the filling into the egg white halves. Dust with smoked paprika and top with the sage, thyme, and pepitas. Refrigerate until serving.
Tips for the best deviled eggs
- Do not skip the ice bath. It stops the cooking and keeps the yolks from turning gray-green.
- Mash the yolks until very fine before adding the mayonnaise. That gives a smooth filling.
- Pipe the filling with a zip-top bag with the corner cut off for neat swirls.
- Pat the egg whites dry so the filling sits well.
- Taste the filling before filling the eggs and add a little more vinegar or salt if needed.
Variations
- Bacon. Top with crumbled crisp bacon.
- Spicy. Add a few drops of hot sauce or a pinch of cayenne to the filling.
- Cranberry. Add a tiny spoonful of cranberry sauce on top for a sweet-tart bite.
- Herbs. Use chives or parsley in place of the sage.
Storage and make-ahead
Boil the eggs and make the filling up to 1 day ahead. Keep the whites and the filling covered and separate in the fridge, then fill the eggs on the day. Filled deviled eggs keep covered in the fridge for up to 2 days. Do not leave them out at room temperature for more than 2 hours. I do not recommend freezing them.
Frequently asked questions
How do I keep deviled eggs from sliding on the platter?
Use a deviled egg tray, or place a little crumpled parchment or a thin layer of chopped lettuce under the eggs.
Can I use less mayonnaise?
Yes. Start with 1/3 cup and add more until the filling is as creamy as you like.
Can I make them the night before?
Yes. For best results, assemble them the morning of the party, or fill them the night before and add the garnish just before serving.
What do I serve with them?
Deviled eggs fit well on a platter next to a charcuterie board and other finger foods.
More Thanksgiving appetizers
For more bites for the same table, try the stuffing sausage balls, the bacon ranch cheese ball, or the pumpkin whipped feta dip.
Thanksgiving Deviled Eggs
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons white vinegar or pickle juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon turmeric
For garnish
- smoked paprika for dusting
- 1 tablespoon fresh sage leaves finely chopped
- 1 teaspoon fresh thyme leaves
- 2 tablespoons pepitas
- crumbled bacon optional
Method
- Place the eggs in a single layer in a large pot, cover with cold water by 1 inch, and bring to a boil over high heat. Turn off the heat, cover, and let the eggs sit for 12 minutes.
- Move the eggs to a bowl of ice water for at least 5 minutes. Peel them under cool running water.
- Cut the eggs in half lengthwise and put the yolks in a bowl. Mash the yolks fine with a fork, then stir in the mayonnaise, Dijon, vinegar, salt, pepper, smoked paprika, and turmeric until smooth.
- Spoon or pipe the filling into the egg white halves. Dust with smoked paprika and top with the sage, thyme, and pepitas. Refrigerate until serving.
Notes
- Use an ice bath after boiling so the yolks do not turn gray-green.
- Make ahead: boil the eggs and make the filling up to 1 day ahead and keep them separate. Filled eggs keep up to 2 days covered in the fridge.
- Do not leave deviled eggs out more than 2 hours. Do not freeze.