12 Thanksgiving Appetizers ~ Easy Autumn Deviled Eggs!
Need easy, festive Thanksgiving Appetizers? Here are 12+ holiday recipes including deviled eggs, a crostini bar, a pumpkin cheeseball, and more. Enjoy with bubbly or drinks at your party, these are a hit every time!
- 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
- sprigs fresh sage leaves garnish
- sprigs fresh thyme leaves garnish
hard boiled eggs
Make hardboild eggs: Boil, Instant Pot, or Steam method.
Peel and slice the boiled eggs, slice in half.
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.
- 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!
- Also, 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!
Holiday Appetizer Party Tips:
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.
- Use serving pieces you have, look high and low for the thing you have-trust me you have great pieces to use.
- 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.
- Cheese Boards
- Small Bowls
- Small Serving Spoons
- Cheese Knives
- Small Plates
- Spreader Knives
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