Thanksgiving Deviled Eggs (Savory, Elegant, and Crowd-Pleasing!)

These Thanksgiving Deviled Eggs are a delicious and elegant twist on the classic appetizer! They feature hard-boiled eggs filled with a creamy, flavorful yolk mixture that’s infused with sautéed shallots, fresh sage, and crispy bacon. I love how these deviled eggs are both easy to make and a guaranteed crowd-pleaser. They’re perfect for Thanksgiving, holiday gatherings, or any occasion where you want to serve a sophisticated and satisfying appetizer.

Why You’ll Love These Thanksgiving Deviled Eggs

• Savory and Flavorful: The combination of shallots, sage, bacon, and Dijon mustard creates a complex and delicious flavor profile.
• Creamy and Smooth: The yolk mixture is perfectly creamy and smooth.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• Elegant Presentation: These deviled eggs look beautiful and are perfect for a special occasion.
• Make-Ahead Friendly: You can make the deviled eggs ahead of time and store them in the refrigerator.

Ingredients for Thanksgiving Deviled Eggs

Here’s what you’ll need to make these elegant appetizers. The full list with measurements is in the recipe card below.

Main Ingredients

• Large eggs (Eggs)
• Unsalted butter (Fat)
• Small shallot, minced (Vegetable)
• Fresh sage leaves, chopped (Herb)
• Bacon (Meat)
• Mayonnaise (Condiment)
• Dijon mustard (Condiment)

Seasoning

• Kosher salt (plus more as needed) (Seasoning)
• Freshly ground black pepper (Spice)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love these Thanksgiving Deviled Eggs as is, but here are a few ideas for variations:

• Different Herbs: Use thyme, rosemary, or chives instead of sage.
• Make it Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the yolk mixture.
• Add Cheese: Stir in some grated Parmesan cheese or crumbled goat cheese to the yolk mixture.
• Different Toppings: Garnish the deviled eggs with paprika, everything bagel seasoning, or chopped fresh parsley.

How to Make Thanksgiving Deviled Eggs

Let me show you how to make these flavorful and elegant Thanksgiving Deviled Eggs:

Hard-Boil the Eggs

1. I place 12 large eggs in a saucepan and fill with enough cool water to cover the eggs by an inch or two.
2. I place the pan over high heat. Once the water reaches a boil, I remove the pan from heat, cover, and let stand for 10 minutes.

Cook Aromatics and Bacon

1. Meanwhile, I melt 1 tablespoon of unsalted butter in a medium skillet over medium heat.
2. I add the minced shallot and chopped fresh sage and sauté until softened and fragrant, 3 to 4 minutes.
3. I transfer the mixture to a small bowl.
4. I add 4 slices of bacon to the skillet and cook until browned and crisp, flipping halfway through, 5 to 6 minutes total.
5. I transfer the bacon to a paper towel-lined plate to drain and cool. Once the bacon is cool enough to handle, I chop or crumble the strips into small pieces.

Prepare Eggs

1. I remove the cooked eggs from the pan with a slotted spoon.
2. I tap each gently on the countertop to crack the shell in a few places, then submerge in ice water for at least 1 minute.
3. I peel the eggs and slice them in half lengthwise.
4. I gently squeeze the eggs to separate the yolks from the whites and use my fingers to remove the yolks.
5. I transfer all the yolks to a medium bowl.
6. I arrange the empty whites on a platter, cut-side up.

Make the Filling

1. I mash the yolks with a fork until they are completely crumbled.
2. I add the mayonnaise and Dijon mustard and mash the filling until a smooth paste forms.
3. I stir in the shallot and sage mixture, kosher salt, and a few grinds of pepper. I taste and season with more salt as needed.

Fill the Eggs

1. I use a spatula to scoop all the filling into a plastic Ziploc or piping bag. (Alternatively, I can scoop the filling into the egg whites with a spoon.)
2. I press the bag with my hands to push all the filling to one corner and press any air out of the top. If using a plastic bag, I snip one bottom corner off with a pair of scissors.
3. I pipe the filling into the cup of each egg white, filling the cups so that the filling mounds a little over the top.

Garnish and Serve

1. I sprinkle the deviled eggs with the bacon crumbles.
2. I serve immediately.

Tips and Tricks for the BEST Deviled Eggs

Here are my secrets for making these deviled eggs truly exceptional:

• Perfectly Cooked Hard-Boiled Eggs: Don’t overcook the eggs, or the yolks will be dry and crumbly.
• Use a Piping Bag (Optional): Using a piping bag or a Ziploc bag with a corner snipped off makes it easy to fill the egg whites neatly.
• Fresh Sage: Fresh sage adds a wonderful aroma and flavor to these deviled eggs.
• Make Ahead: You can make the deviled eggs ahead of time and store them in the refrigerator.

How to Serve

These Thanksgiving Deviled Eggs are perfect for:

• Thanksgiving Appetizers: A classic and delicious appetizer for Thanksgiving dinner.
• Holiday Gatherings: Perfect for any holiday party or get-together.
• Potlucks: Easy to transport and serve at potlucks.
• Appetizers: A great appetizer for any occasion.

Make Ahead and Storage

You can make these deviled eggs ahead of time and store them, covered, in the refrigerator for up to 2 days.

FAQs about Thanksgiving Deviled Eggs

• Can I use a different type of mustard?
  • Yes, you can use any type of mustard you like, such as honey mustard or whole grain mustard.
• Can I make these without the bacon?
  • Yes, you can omit the bacon for a vegetarian version.
• Can I add other toppings?
  • Yes, you can

Enjoy these savory, elegant, and incredibly delicious Thanksgiving Deviled Eggs! They’re a perfect appetizer for the holiday season.

Thanksgiving Deviled Eggs

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 24 deviled egg halves 1x
• Category: Appetizer
• Cuisine: American

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Description

These Thanksgiving Deviled Eggs are a flavorful and festive twist on the classic appetizer. They feature hard-boiled eggs filled with a creamy yolk mixture infused with sautéed shallots, fresh sage, and Dijon mustard, then topped with crispy bacon

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Ingredients

Scale 1x2x3x

• 12 large eggs
• 1 tablespoon unsalted butter
• 1 small shallot, minced
• 1 1/2 tablespoons fresh sage leaves, chopped
• 4 slices bacon
• 1/3 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper, to taste

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Instructions

• Hard-Boil Eggs: Place the 12 large eggs in a saucepan large enough to hold them in a single layer. Cover the eggs with cold water, ensuring the water level is 1-2 inches above the eggs.

• Bring to Boil: Place the saucepan over high heat and bring the water to a rolling boil.

• Remove from Heat and Cover: Once the water reaches a full boil, immediately remove the pan from the heat. Cover the pan tightly with a lid.

• Let Stand: Let the eggs stand, covered, in the hot water for 10 minutes.

• Cook Aromatics and Bacon (While Eggs Cook): While the eggs are cooking, prepare the aromatics and bacon.

  • Sauté Shallot and Sage: Melt the butter in a medium skillet over medium heat. Add the minced shallot and chopped fresh sage. Sauté, stirring occasionally, until the shallot is softened and fragrant, about 3-4 minutes. Transfer the mixture to a small bowl and set aside.
  • Cook Bacon: Add the bacon slices to the same skillet (no need to clean it). Cook over medium heat until browned and crisp, flipping halfway through, 5-6 minutes total. Transfer the cooked bacon to a plate lined with paper towels to drain. Once cool enough to handle, chop or crumble the bacon into small pieces.

• Cool Eggs: Prepare an ice bath by filling a large bowl with cold water and ice. After the eggs have sat for 10 minutes, carefully drain the hot water from the saucepan. Gently tap each egg on the countertop to crack the shell in a few places. Immediately transfer the cracked eggs to the ice bath. Let them sit in the ice water for at least 1 minute (longer is fine). This helps to stop the cooking process and makes the eggs easier to peel.

• Peel and Halve Eggs: Peel the cooled eggs. Slice each egg in half lengthwise.

• Separate Yolks and Whites: Gently squeeze the egg halves to separate the yolks from the whites. Use your fingers (or a small spoon) to remove the yolks. Place the cooked egg yolks in a medium bowl. Arrange the empty egg white halves on a serving platter, cut-side up.

• Mash Yolks: Using a fork, mash the egg yolks until they are completely crumbled.

• Add Mayonnaise and Mustard: Add the mayonnaise and Dijon mustard to the mashed egg yolks. Mash the mixture with a fork (or use an electric mixer) until it forms a smooth paste.

• Incorporate Aromatics and Seasoning: Stir in the cooled shallot and sage mixture, 1/2 teaspoon of kosher salt, and a few grinds of black pepper. Taste and add more salt, if needed.

• Fill Piping Bag (Optional): For a neater presentation, transfer the deviled egg filling to a plastic zip-top bag or a piping bag fitted with a large tip. If using a zip-top bag, press the filling towards one corner and snip off a small piece of the corner with scissors.

• Fill Egg Whites: Pipe or spoon the filling into the cup of each egg white half, mounding the filling slightly over the top.

 

• Garnish and Serve: Sprinkle the deviled eggs with the crumbled bacon. Serve immediately, or cover and refrigerate until ready to serve.

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Notes

• Hard-Boiled Eggs: The 10-minute method for hard-boiling eggs usually results in perfectly cooked yolks without a green ring. However, cooking times may vary slightly depending on the size of your eggs and your altitude.
• Shallots: Shallots have a milder, sweeter flavor than onions. You can substitute a small yellow onion or a shallot.
• Sage: Fresh sage is recommended for the best flavor, but you can substitute 1/2 teaspoon of dried sage.
• Bacon: Cook the bacon until crispy for the best texture.
• Make-Ahead: You can hard-boil the eggs, cook the bacon, and prepare the shallot-sage mixture ahead of time. Store them separately in the refrigerator. Assemble the deviled eggs just before serving.
• Serving Suggestions: These deviled eggs are a great appetizer for Thanksgiving, holiday parties, or any gathering.
• Variations: Add a pinch of cayenne or paprika.
• Storage: Leftover in fridge.