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Thanksgiving deviled eggs with golden filling, sage, thyme and pepitas on a white platter with a hand picking up one egg

Thanksgiving Deviled Eggs

Classic deviled eggs with a Dijon filling colored golden with turmeric and smoked paprika, garnished with sage, thyme, and pepitas.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 40 minutes
Servings: 24 egg halves
Course: Appetizer
Cuisine: American
Ingredients Method Notes

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.
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