Thanksgiving Deviled Eggs Recipe

Introduction

Deviled eggs make a perfect Thanksgiving appetizer—creamy, flavorful, and easy to prepare ahead of time. This recipe adds a smoky twist with paprika and fresh herb garnishes to elevate the classic bite. They are sure to be a crowd-pleaser at your holiday gathering.

Ingredients

• 6 boiled eggs
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon crème fraîche (or soft cream cheese or sour cream)
• 2 tablespoons smoked paprika (not the hot kind)
• ½ teaspoon sea salt or kosher salt
• ½ teaspoon ground black pepper
• Sprigs of fresh sage leaves for garnish
• Sprigs of fresh thyme leaves for garnish

Instructions

1. Step 1: Prepare hard-boiled eggs by boiling, steaming, or using an Instant Pot. Once cooked, peel the eggs and cut each in half lengthwise.
2. Step 2: Carefully remove the yolks by gently pushing from the back of each egg half to avoid tearing the whites.
3. Step 3: In a medium bowl, combine the egg yolks, mayonnaise, Dijon mustard, lemon juice, crème fraîche (or chosen substitute), smoked paprika, salt, and pepper.
4. Step 4: Mix the yolk mixture thoroughly with a hand mixer until smooth and creamy.
5. Step 5: Transfer the filling to a large zip-top bag or piping bag fitted with a large star tip. Pipe the mixture back into each egg white half.
6. Step 6: Garnish each deviled egg with small sprigs of fresh sage and thyme, or finely minced chives if preferred. Serve chilled.

Tips & Variations

• For a richer texture, substitute crème fraîche with soft cream cheese or sour cream.
• Use smoked paprika sparingly to avoid overpowering the filling.
• Fresh herbs like sage and thyme add a lovely aroma and festive touch—feel free to experiment with chives or parsley.
• To make peeling easier, boil eggs ahead and store in the fridge for up to 3 days before preparing.

Storage

Store deviled eggs in an airtight container in the refrigerator for up to 2 days. Keep them covered to prevent drying out. Reheat is not recommended; best served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare deviled eggs the day before Thanksgiving?

Yes, you can make deviled eggs up to a day in advance. Store them covered in the refrigerator and add fresh herb garnishes just before serving to maintain their appearance.

What can I use if I don’t have crème fraîche?

You can substitute crème fraîche with soft cream cheese or sour cream. Each will give a slightly different tang and texture but will work well in the filling.

Thanksgiving Deviled Eggs Recipe

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4.7 from 122 reviews

These Thanksgiving Appetizer Deviled Eggs are a classic crowd-pleaser with a smoky twist. Creamy yolks mixed with mayonnaise, Dijon mustard, lemon juice, and smoked paprika create a flavorful filling that’s elegantly piped back into halved hard-boiled eggs and garnished with fresh herbs. Perfect for holiday gatherings or any festive occasion.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 deviled egg halves 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Deviled Eggs

• 6 boiled eggs
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon creme fraiche or soft cream cheese or sour cream
• 2 tablespoons smoked paprika (not hot)
• ½ teaspoon sea salt or kosher salt
• ½ teaspoon ground black pepper

Garnish and Decoration

• Sprigs fresh sage leaves
• Sprigs fresh thyme leaves

Instructions

1. Make Hard Boiled Eggs: Boil, Instant Pot, or steam the eggs until hard boiled (about 9-12 minutes). Cool and peel the shells carefully.
2. Slice Eggs: Slice each boiled egg in half lengthwise and gently remove the yolks by pressing from the back of the egg white halves to avoid tearing.
3. Prepare Filling: In a medium bowl, place the yolks, mayonnaise, Dijon mustard, fresh lemon juice, creme fraiche (or soft cream cheese or sour cream), smoked paprika, salt, and black pepper.
4. Mix Filling: Using a hand mixer, blend the yolk mixture until very smooth and creamy.
5. Fill Egg Whites: Transfer the filling into a large zip-top bag or a piping bag fitted with a large star tip. Pipe the yolk filling back into the hollowed egg white halves evenly.
6. Garnish: Decorate each filled egg with tiny fresh sprigs of sage and thyme or finely minced chives for a fresh, aromatic touch.

Notes

• To avoid tearing the egg white, gently push the yolk out from the back side instead of scooping with a spoon.
• You can substitute creme fraiche with sour cream or soft cream cheese based on availability and preference.
• Use smoked paprika (mild) for a smoky flavor without heat.
• Make sure eggs are fully cooled before peeling to avoid cracks and sticking.
• For best presentation, use a piping bag with a large star tip to pipe the filling smoothly.

Keywords: deviled eggs, Thanksgiving appetizer, smoked paprika, holiday appetizer, easy party snacks