Thanksgiving Appetizer Deviled Eggs

Last Updated April 21st, 2022 at 03:36 pm by Lisa

Thanksgiving Deviled Eggs are an easy appetizer party food idea. Gorgeous Fall color, garnished with sage and thyme to celebrate the season.

Serve them on a rustic board or tray, and watch them vanish...

How To Make Thanksgiving Deviled Eggs

• 6 boiled eggs
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon creme fraiche (or sub soft cream cheese, sour cream)
• 2 tablespoons smoked paprika not the hot one!
• ½ teaspoon sea salt
• ½ teaspoon ground pepper

garnish decoration

• sprigs of fresh sage leaves for garnish
• sprigs of fresh thyme leaves for garnish

make hard boiled eggs

1. Make hardboiled eggs: Boil, Instant Pot, or Steam method.
2. Peel and slice the boiled eggs, slice in half.

Steamed Hard Boiled Eggs Recipe

Steamed hard boiled eggs cook perfectly every time with no green ring. So easy to peel, the eggshells miraculously slip right off in minutes!

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put the eggs together

1. In a bowl, add the yolks (pop yolks out by pushing from behind the yolk into a bowl), mayonnaise, Dijon mustard, lemon juice, salt, pepper, smoked paprika, cream Fraiche' (or soft cream cheese).
2. Mix until well combined with a hand mixer, and load into a large zip log back fitted with a large star tip.
3. Pipe the filling back into the boiled eggshells, and garnish with a few fresh tiny sprigs of sage and thyme.
4. Keep cold and in the fridge until serving time.

Deviled Eggs Top Tips

• Instead of scooping out the yolk with a spoon (which can tear the egg) gently push from the back of the egg and pop the yolk out.
• You can certainly mix the deviled egg filling with a spoon or whisk, but a hand mixer gives you a creamy fluffy texture that pipes beautifully.
• Use a large gallon zip-top bag and large star tip to pipe the filling into the egg white shells, it looks gorgeous and professional.
• Make-Ahead Tips: Boil the eggs, and slice them in half. Keep covered on a tray. Fill your ziptop bag with a piping tip, and have your tiny sage and thyme pieces ready to go, then assemble in minutes right before your party.

Appetizer Party Tips

1. Use serving pieces you have, look high and low for the thing you have-trust me you have great pieces to use.
2. Plan an area for all your appetizers. A nice long table, the dinner table, or a kitchen counter space all work great. Just plan for your number of guests, and space to walk around the table.

Use what you have to create different heights and to keep people moving around trying different appetizers. Try to set up a scene with levels, and place things up high, low, and spilling out of baskets.

• Cheese Boards
• Trays
• Small Bowls
• Small Serving Spoons
• Cheese Knives
• Napkins
• Utensils
• Small Plates
• Spreader Knives

More Deviled Eggs

Serve Christmas Deviled Eggs with bubbly Champagne or drinks at your holiday party. These Christmas appetizers are gorgeous for the holidays.

Sprinkle a few sparkling ruby red pomegranate seeds with sprigs of rosemary and celebrate the season...

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These Easter Deviled Eggs look like little Spring baskets and have fresh herbs and edible flower garnish. Serve these as an easy appetizer for Easter dinner or brunch, or a Spring baby, bridal shower, or celebration.

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Thanksgiving Deviled Eggs Recipe

Thanksgiving Deviled Eggs are an easy appetizer party food idea. Gorgeous Fall color, garnished with sage and thyme to celebrate the season.

Prep Time 20 minutes

Cook Time 0 minutes

0 minutes

Total Time 20 minutes

Servings 12

Calories 61kcal

Author Lisa Hatfield

Equipment

Epicurean Non-Slip Cutting Board

Chef Knife

Ingredients

deviled eggs

• 6 boiled eggs
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon creme fraiche or sub soft cream cheese or sour cream
• 2 tablespoons smoked paprika not the hot one!
• ½ teaspoon sea salt
• ½ teaspoon ground pepper

garnish decoration

• sprigs fresh sage leaves garnish
• sprigs fresh thyme leaves garnish

Instructions

hard boiled eggs

• Make hardboild eggs: Boil, Instant Pot, or Steam method.
• Peel and slice the boiled eggs, slice in half.

deviled eggs

• PRO TIP: Instead of scooping out the yolk with a spoon (which can tear the egg) gently push from the back of the egg and pop the yolk out!
• In a bowl, add the yolks, mayonnaise, Dijon mustard, lemon juice, salt, pepper, smoked paprika, cream Fraiche' (or soft cream cheese).
• Mix until well combined with a hand mixer, and load into a large zip log back fitted with a large star tip.
• Pipe the filling back into the boiled eggshells, and garnish with a few fresh tiny sprigs of sage and thyme.

Notes

Deviled Eggs Top Tips

• Instead of scooping out the yolk with a spoon (which can tear the egg) gently push from the back of the egg and pop the yolk out.
• You can certainly mix the deviled egg filling with a spoon or whisk, but a hand mixer gives you a creamy fluffy texture that pipes beautifully.
• Use a large gallon zip-top bag and large star tip to pipe the filling into the egg white shells, it looks gorgeous and professional.
• Make-Ahead Tip: Boil the eggs, slice in half, and keep covered on a tray. Fill your ziptop bag with a piping tip, and have your tiny sage and thyme pieces and ready to go, then assemble in minutes right before your party.

Thanksgiving Appetizer Party Tips

1. Use serving pieces you have, look high and low for the thing you have-trust me you have great pieces to use.
2. Plan an area for all your appetizers. A nice long table, the dinner table, or a kitchen counter space all work great. Just plan for your number of guests, and space to walk around the table.

Use what you have to create different heights and to keep people moving around trying different appetizers. 

Try to set up a scene with levels, and place things up high, low, and spilling out of baskets.

• Cheese Boards
• Trays
• Small Bowls
• Small Serving Spoons
• Cheese Knives
• Napkins
• Utensils
• Small Plates
• Spreader Knives

Nutrition

Serving: 12g | Calories: 61kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 159mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 711IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

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Need ingredients or equipment to make this recipe? Shop Now Every cooking product recommended I own, use, and love how they perform in my kitchen. Happy Cooking! Lisa

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