Thanksgiving Sides

Thanksgiving Deviled Eggs

A classic deviled egg with a silky, tangy yolk filling and a dusting of paprika. Simple enough to throw together the morning of, and always the first thing gone from the table.

Makes 24 halves · 20 min active · 15 min cook

Made by Cheyenne

Ingredients

Ingredients:

0.5x

1x

2x

4x

 

•   12 eggs
•   .5 cup mayonnaise
•   1 tbsp Dijon mustard
•   1 tsp white vinegar
•   .25 tsp salt
•   black pepper
•   Paprika
•   fresh chives

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Optional garnish: chopped fresh chives or a pinch of cayenne.

Directions

Hard-boil the eggs

1. Boil: Bring a large pot of water to a rolling boil. Gently lower the eggs in and cook for 10 minutes.
2. Ice bath: Immediately drain the hot water and transfer the eggs to a bowl of ice water. Let them sit for 5 minutes — this stops the cooking and makes them far easier to peel.
3. Peel: Tap each egg gently on the counter and peel under cool running water.

Make the filling

1. Halve and separate: Slice each egg in half lengthwise and gently pop the yolks into a medium bowl. Arrange the whites on a serving platter.
2. Mash: Mash the yolks with a fork until no large lumps remain.
3. Mix: Add the mayonnaise, Dijon mustard, vinegar, salt, and pepper. Stir until completely smooth and creamy.
4. Taste and adjust: Give it a taste — add a splash more vinegar for tang or a pinch more salt if it needs it.

Fill and finish

1. Pipe: Spoon the filling into a zip-top bag, snip off a corner, and pipe it into the egg whites in a swirl. A small star tip gives you those ridged rosettes.
2. Garnish: Dust generously with paprika and scatter over the chives if using.
3. Chill: Refrigerate for at least 30 minutes before serving so the filling sets.

Make-ahead: Hard-boil and peel the eggs up to 2 days ahead. The filling can be mixed and stored separately overnight — pipe just before serving so the tops stay neat.