Introduction

Thanksgiving Deviled Eggs are a festive twist on a classic appetizer, blending creamy yolk filling with savory bacon and smoky paprika. Perfect for holiday gatherings, these deviled eggs offer a delicious burst of flavor in every bite.

Thanksgiving Deviled Eggs Recipe - Recipe Image

Ingredients

12 large eggs
½ cup mayonnaise
1 ½ tablespoons Dijon mustard
1 tablespoon apple cider vinegar
¼ teaspoon salt
⅛ teaspoon black pepper
2 slices thick-cut beef bacon, crispy, crumbled
2 tablespoons chopped chives
½ teaspoon smoked paprika
Optional: extra chives or smoked paprika for garnish

Instructions

Step 1: Place the eggs in a saucepan and cover them with about 1 inch of cold water. Bring to a rolling boil over high heat, then remove from heat. Cover and let eggs sit in the hot water for exactly 12 minutes.
Step 2: Prepare a large bowl of ice water. Immediately transfer the eggs to the ice bath and let chill for 10-15 minutes until completely cooled.
Step 3: Gently tap and roll each egg to crack the shell, then peel under cool running water to ensure smooth whites.
Step 4: Slice each peeled egg lengthwise and carefully scoop out the yolks into a medium bowl. Set the whites aside.
Step 5: Mash the yolks thoroughly until smooth. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix until creamy.
Step 6: Fold in the crumbled bacon, chopped chives, and smoked paprika. Taste and adjust seasoning as needed.
Step 7: Pipe or spoon the yolk filling back into the egg white halves, creating a neat mound on each.
Step 8: Garnish with extra smoked paprika and chopped chives if desired. Serve immediately or chill before serving.

Tips & Variations

For a smoother filling, blend the yolks and mayonnaise mixture using a hand mixer or blender.
Substitute beef bacon with turkey bacon or pancetta for a different flavor profile.
Add a dash of hot sauce or cayenne pepper for extra heat.
Use fresh herbs like dill or parsley instead of chives for a unique twist.

Storage

Store any leftover deviled eggs in an airtight container in the refrigerator. They are best consumed within 1-2 days for optimal freshness. Keep chilled until ready to serve. Reheat is not recommended; serve cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare deviled eggs ahead of time?

Yes, you can assemble deviled eggs up to 2-3 hours before serving. Keep them covered and refrigerated until ready to enjoy.

What is the best way to peel hard-boiled eggs?

Chilling eggs in an ice bath immediately after boiling helps separate the membrane from the shell, making peeling easier. Peeling under running water can also help smooth the process.

Thanksgiving Deviled Eggs Recipe

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These Thanksgiving Deviled Eggs are a festive twist on the classic appetizer, featuring creamy yolk filling enhanced with Dijon mustard, apple cider vinegar, crispy beef bacon, chopped chives, and a hint of smoked paprika. Perfect for holiday gatherings, they combine traditional flavors with a smoky, savory touch.

Author: Marco
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 40 minutes
Yield: 24 deviled egg halves 1x
Category: Appetizer
Method: Stovetop
Cuisine: American

Ingredients

Scale

Eggs

12 large eggs

Filling

½ cup mayonnaise
1 ½ tablespoons Dijon mustard
1 tablespoon apple cider vinegar
¼ teaspoon salt
⅛ teaspoon black pepper
2 slices thick-cut beef bacon, crispy, crumbled
2 tablespoons chopped chives
½ teaspoon smoked paprika

Garnish (optional)

Extra chives
Extra smoked paprika

Instructions

Boil Eggs: Place 12 large eggs in a saucepan and cover them with about 1 inch of cold water. Bring the water to a rolling boil over high heat, then immediately remove the pan from heat. Cover the pan and let the eggs sit in the hot water for exactly 12 minutes to cook through.
Chill & Peel Eggs: Prepare a large bowl filled with ice water. Transfer the eggs from the hot water to the ice bath immediately and let them chill for 10 to 15 minutes until completely cooled. Tap and gently roll each egg to crack the shell, then peel under cool running water to ensure smooth, clean egg whites.
Prepare Yolks: Carefully slice each peeled egg lengthwise. Gently scoop the yolks into a medium bowl while setting aside the whites intact. Thoroughly mash the yolks with a fork until they reach a smooth, crumb-free consistency.
Make Filling Base: To the mashed yolks, add ½ cup mayonnaise, 1 ½ tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Mix well to combine all the ingredients into a creamy filling base.
Add Thanksgiving Flavors: Fold in 2 slices of crispy, crumbled beef bacon, 2 tablespoons chopped chives, and ½ teaspoon smoked paprika carefully. Stir thoroughly until the filling is smooth and creamy. Taste and adjust seasoning if desired.
Assemble & Garnish: Using a spoon or piping bag, neatly fill each hollowed egg white half with the yolk mixture, creating a visually appealing mound. Lightly sprinkle the tops with additional smoked paprika and scatter remaining chopped chives for garnish.
Serve & Store: Serve the deviled eggs immediately for best flavor and texture or assemble no more than 2 to 3 hours before serving while keeping them chilled. Store any leftover deviled eggs in an airtight container in the refrigerator for up to 1 to 2 days, ensuring they remain cold and fresh.

Notes

To peel eggs easily, ensure they are fully cooled in ice water before peeling.
Use thick-cut beef bacon for a more substantial smoky flavor and crisp texture.
For a spicier kick, add a pinch of cayenne pepper or hot sauce to the filling.
You can prepare the eggs a day ahead but assemble the filling and deviled eggs within 24 hours for best freshness.
Keep deviled eggs refrigerated until serving to maintain safety and taste.

Keywords: Thanksgiving deviled eggs, holiday appetizers, creamy deviled eggs, bacon deviled eggs, smoked paprika deviled eggs