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Thanksgiving Deviled Eggs

Thanksgiving deviled eggs with creamy yolk filling and festive toppings, made by boiling, standing, and ice-chilling for easy peeling. Pipe the smooth filling, then finish with cranberry sauce, candied pecans, crispy sage, and bacon crumbles.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled filling
  • 0.5 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp poultry seasoning
  • 0.25 tsp salt
  • 0.125 tsp black pepper
Festive toppings
  • 0.25 cup whole berry cranberry sauce
  • 0.25 cup candied pecans, finely chopped
  • 4 bacon, cooked and crumbled
  • 12 small sage leaves
  • 1 tbsp butter For frying the sage leaves crisp.

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place the large eggs in a pot, cover with cold water, and bring to a boil. Once boiling, cover the pot and remove from heat, then let stand 12 minutes.
  2. Transfer the eggs to an ice bath and chill for 10 minutes. Peel and halve lengthwise, keeping the yolks intact for mashing.
Make the filling and pipe
  1. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, poultry seasoning, salt, and black pepper until smooth. Stop and scrape as needed so the mixture is creamy and pipeable.
  2. Pipe the filling into the egg whites, filling each half all the way to the edges. Use a steady pressure so the tops look neat and consistent.
Add Thanksgiving toppings
  1. Top each egg with a small dot of whole berry cranberry sauce and sprinkle with candied pecans and bacon crumbles. Add toppings right before chilling so they stay distinct.
  2. Fry the small sage leaves crisp in butter, then place one crispy leaf on each egg. Chill until serving for best texture and clean presentation.

Notes

Pro tip: for the smoothest filling, mash yolks thoroughly before mixing in mayonnaise and seasonings, then pipe immediately so it doesn’t loosen. Store filled deviled eggs covered in the refrigerator for up to 2 days; for best texture, don’t freeze. For a lighter version, use light mayonnaise while keeping the cranberry, pecans, bacon, and crispy sage.