Description
Thanksgiving Deviled Eggs
Thanksgiving Deviled Eggs are a festive twist on the classic appetizer, perfect for your holiday table. These deviled eggs feature a creamy filling with Dijon mustard, fresh lemon juice, and a hint of smoked paprika, garnished with fresh sage and thyme. Their rich flavor and beautiful autumnal presentation make them an elegant addition to any gathering, sure to disappear as soon as they are served!
6 boiled eggs
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1 tbsp creme fraiche (or cream cheese/sour cream)
2 tbsp smoked paprika
1/2 tsp sea salt
1/2 tsp black pepper
Fresh sage and thyme for garnish
Directions:
1. Boil eggs, peel, and slice in half.
2. Mix egg yolks with mayo, mustard, lemon juice, creme fraiche, paprika, salt, and pepper.
3. Pipe filling into egg whites, garnish with herbs, and chill until serving.
Prep Time: 20 mins
Kcal: 61
Step-by-Step Guide
Follow these detailed instructions for perfect Thanksgiving Deviled Eggs every time.
- Perfect Hard-Boiled Eggs: Place eggs in a single layer in a saucepan. Cover with cold water by at least an inch. Bring to a rolling boil, then cover and remove from heat. Let sit for 12 minutes. Immediately transfer to an ice water bath for 15 minutes to stop cooking and ensure easy peeling.
- Prepare the Eggs: Gently tap each egg on the counter and roll to crack the shell. Peel under cool running water. Slice each egg in half lengthwise. Carefully remove the yolks and place them in a medium mixing bowl. Arrange the whites on your serving platter.
- Make the Filling: Mash the yolks with a fork until fine and crumbly. Add the mayonnaise, Dijon mustard, fresh lemon juice, and creme fraiche. Mix until smooth and creamy. Fold in the smoked paprika, sea salt, and black pepper. Taste and adjust seasoning.
- Fill and Garnish: For a polished look, spoon the filling into a piping bag fitted with a star tip. Pipe the filling generously into each egg white half. Alternatively, use a small spoon. Garnish each egg with a tiny fresh sage leaf and a small sprig of thyme.
- Chill and Serve: Cover the platter loosely with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serving Suggestions
Elevate your holiday spread with these presentation ideas. Arrange the eggs on a bed of kale or arugula for a festive, rustic look. For a dramatic centerpiece, place them on a tiered serving stand alongside other appetizers. Pair with crisp white wines or sparkling cider to cut through the richness. These eggs are the perfect starter to precede a meal of roast turkey and all the classic trimmings.
How-to Summary
In short: boil and cool eggs for easy peeling, halve them and mix the yolks with creamy, tangy ingredients and smoked paprika, pipe the filling back into the whites, garnish with fresh herbs, and chill before serving for optimal flavor.
Frequently Asked Questions
Can I make deviled eggs ahead of time? Yes, you can prepare them up to 24 hours in advance. Store the filling and whites separately in airtight containers in the fridge. Assemble and garnish 1-2 hours before serving.
What can I use instead of creme fraiche? Full-fat sour cream or softened cream cheese are excellent substitutes. Greek yogurt can also work but may add more tang.
How do I prevent the eggs from getting rubbery? The key is avoiding overcooking. Follow the boil-then-steep method outlined in the step-by-step guide and use the ice bath.
My filling is too runny. How can I fix it? Chill the filling for 20-30 minutes to firm it up. You can also add a small amount of extra mashed yolk to thicken it.
How long do leftover deviled eggs last? Consume leftovers within 2 days. Keep them refrigerated, though the whites may soften slightly.
Common Mistakes to Avoid
- Overcooking the Eggs: This leads to a greenish-gray ring around the yolk and a rubbery texture.
- Using Warm Ingredients: Ensure all filling ingredients, especially mayo and creme fraiche, are cold for a firm, pipeable consistency.
- Skipping the Taste Test: Always taste the filling before piping and adjust salt, pepper, or acidity (lemon juice) to your preference.
- Garnishing Too Early: Adding fresh herbs hours in advance can cause them to wilt. Garnish just before or shortly before serving.
Conclusion
Thanksgiving Deviled Eggs are more than just an appetizer; they are a simple yet elegant culinary gesture that welcomes guests and sets a festive tone. By mastering the techniques and avoiding common pitfalls, you can create a visually stunning and delicious dish that celebrates the flavors of the season. This recipe’s blend of creamy, smoky, and herby notes is sure to become a cherished part of your holiday tradition.