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Thanksgiving Appetizer Deviled Eggs

Savory Thanksgiving Appetizer Deviled Eggs Everyone Will Love

Delightful Thanksgiving Appetizer Deviled Eggs with smoky flavor are a crowd-pleaser, simple to prepare, and gluten-free.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Appetizers
Cuisine: American
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling Ingredients
  • 6 large Eggs Use eggs at least one week old for easier peeling.
  • 1/4 cup Mayonnaise Greek yogurt is a lighter substitute if desired.
  • 1 tbsp Yellow Mustard Can swap for Dijon mustard for a sharper taste.
  • 1 tbsp White Vinegar Apple cider vinegar works as a tasty alternative.
  • 1/2 tsp Salt Feel free to adjust to taste.
  • 1/4 tsp Black Pepper Customize according to your preference.
Garnish Ingredients
  • 1 tsp Paprika Smoked paprika adds extra flavor.

Equipment

  • Saucepan
  • Mixing Bowl
  • knife
  • Spoon
  • Piping bag

Method
 

Steps
  1. Boil the Eggs: Place large eggs in a saucepan, cover with cold water, and bring to a gentle boil. Cover, turn off heat, and let sit for 10-12 minutes.
  2. Ice Bath for Cooling: Drain hot water and transfer eggs to a bowl of ice water for about 5 minutes.
  3. Peel the Eggs: Crack and peel the eggs under running water for easier shell removal.
  4. Halve and Scoop: Slice each egg in half lengthwise and scoop yolks into a mixing bowl.
  5. Make the Filling: Add mayonnaise, yellow mustard, white vinegar, salt, and black pepper to the yolks. Blend until smooth.
  6. Fill the Egg Whites: Use a spoon or piping bag to fill egg whites with the yolk mixture.
  7. Garnish and Serve: Sprinkle paprika on filled eggs and serve on a festive platter.

Nutrition

Serving: 1eggCalories: 70kcalCarbohydrates: 1gProtein: 6gFat: 5gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 186mgSodium: 70mgPotassium: 63mgVitamin A: 270IUCalcium: 20mgIron: 0.5mg

Notes

For best flavor, prepare the yolk filling a day in advance. Store eggs in an airtight container in the fridge for up to 24 hours.

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