Go Back

Thanksgiving Deviled Eggs

These Thanksgiving Deviled Eggs are easy to make, delicious, and perfect for any holiday gathering. With a creamy filling and a hint of smoked paprika, they're sure to be a hit!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces boiled eggs Eggs should be hard boiled.
  • 2 tablespoons mayonnaise Can be substituted with Greek yogurt.
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon crème fraîche Can be substituted with soft cream cheese or sour cream.
  • 2 tablespoons smoked paprika Use mild smoked paprika.
  • 1/2 teaspoon sea salt Kosher salt works well.
  • 1/2 teaspoon ground black pepper
Garnish
  • to taste sprigs fresh sage leaves For garnish.
  • to taste sprigs fresh thyme leaves For garnish.

Method
 

Hard Boiled Eggs
  1. Boil the Eggs: Start by placing the eggs in a pot. Cover them with water and bring it to a boil. Let them boil for about 9-12 minutes. When they are done, remove them from the heat and place them in cold water. Let them cool for a few minutes.
  2. Peel the Eggs: Once the eggs are cool, gently tap them on a hard surface. Roll them around to crack the shell. Start peeling from the wider end where the air pocket is; this will help remove the shell easily.
Make Deviled Eggs
  1. Cut the Eggs: Slice each boiled egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Set the egg whites aside on a plate.
  2. Mix the Filling: Add mayonnaise, Dijon mustard, lemon juice, and crème fraîche to the yolks. Use a fork to mash and mix everything together until smooth.
  3. Season the Mixture: Add smoked paprika, sea salt, and black pepper to the yolk mixture. Mix well to combine all the flavors.
  4. Fill the Egg Whites: Use a spoon or a piping bag to fill the egg white halves with the yolk mixture.
  5. Garnish: Sprinkle some additional smoked paprika on top and add sprigs of fresh sage and thyme for decoration.

Notes

Deviled eggs are best served chilled. Store leftovers in an airtight container in the fridge for up to two days. Avoid freezing as the texture may change.