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Thanksgiving Deviled Eggs

Thanksgiving deviled eggs with a creamy yolk filling and turkey tail feather candy corn details. Boiled, chilled, piped into tall mounds, then decorated for a platter-ready appetizer.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use fresh, large eggs for easy peeling and a firm yolk.
Deviled filling
  • 0.5 cup mayonnaise Helps create a smooth, pipeable filling.
  • 1 tbsp Dijon mustard Adds tang and color.
  • 1 tsp apple cider vinegar Brightens the flavor.
  • 0.25 tsp smoked paprika For a gentle smoky taste.
  • 0.25 salt and pepper to taste Season to balance the mayo richness.
Turkey decorations
  • 0.5 cup candy corn Use 4 pieces per egg for tail feathers.
  • 1 small red bell pepper, cut into tiny triangles Cut into tiny triangles for beaks.
  • 48 candy eyes Place on the front of each egg mound.

Equipment

  • 1 Dutch oven

Method
 

Boil and peel the eggs
  1. Place the eggs in a Dutch oven and cover with cold water, ensuring eggs are fully submerged. Bring to a boil over high heat, then keep the pot at a steady boil.
  2. Cover the pot, remove from heat, and let stand 12 minutes. Chill the eggs in an ice bath, then peel while cool.
Make the deviled filling
  1. Halve the eggs lengthwise and remove the yolks to a bowl. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper until smooth.
  2. Pipe the filling into the egg whites in a tall mound. Fill each egg so the top is rounded and stacked for the turkey look.
Decorate as little turkeys
  1. Press 4 candy corn pieces into the back of each egg to make tail feathers. Arrange them slightly fanned so they stand out from the filling.
  2. Add a bell pepper beak and two candy eyes to the front of each mound. Place the beak just above the eyes for a turkey expression.
Chill before serving
  1. Chill the deviled eggs until serving. Keep them refrigerated until ready to plate for best texture.

Notes

Pro tip: For clean peeling, cool eggs fully in an ice bath before handling. Store deviled eggs covered in the refrigerator up to 2 days; the turkey decorations look best within that window. Freezing is not recommended because the mayo-based filling can weep. For a lighter option, replace half the mayonnaise with plain Greek yogurt while keeping the texture pipeable.