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Thanksgiving Deviled Eggs Recipe

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★★★★★

4.6 from 118 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://cookcrisis.com/thanksgiving-deviled-eggs-recipe/