Dinner

Thanksgiving Deviled Eggs Recipe

Bymia larkspur November 17, 2025November 17, 2025

Introduction

These Thanksgiving Deviled Eggs offer a smoky, creamy twist on a classic appetizer. Perfect for holiday gatherings, they combine rich flavors with fresh herbs for an impressive yet easy-to-make starter.

This image shows many deviled eggs arranged closely on a wooden board. Each egg is cut in half horizontally, creating a white, smooth egg white outer layer. The inside is filled with a swirled, rich orange filling that has a creamy and slightly textured appearance. On top of each orange filling swirls a small green herb, some with tiny leaves and others with a slightly fuzzy leaf, adding a fresh touch. The eggs are all neat and uniform, with the filling sitting high above the egg white base. The wooden board has visible cracks and grain, contrasting with the smooth white egg surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 boiled eggs
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon crème fraîche (or substitute with soft cream cheese or sour cream)
2 tablespoons smoked paprika (not hot)
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

Step 1: Prepare hard boiled eggs by boiling, steaming, or using an Instant Pot. Once cooked, peel the eggs and slice each in half lengthwise.
Step 2: Carefully remove the yolks by gently pushing from the back of each egg half to avoid tearing the white. Place the yolks in a medium bowl.
Step 3: Add mayonnaise, Dijon mustard, lemon juice, sea salt, black pepper, smoked paprika, and crème fraîche (or chosen substitute) to the bowl with the yolks.
Step 4: Use a hand mixer to blend the yolk mixture until smooth and creamy.
Step 5: Transfer the filling into a piping bag fitted with a large star tip, or place it in a zip-top bag and cut a corner to pipe.
Step 6: Pipe the creamy yolk mixture back into the egg white halves evenly.
Step 7: Garnish each deviled egg with small sprigs of fresh sage or thyme, or finely minced chives for a fresh touch.

Tips & Variations

For extra flavor, add a dash of hot sauce or smoked cayenne to the filling.
Use fresh herbs like chives or parsley if you prefer a milder garnish.
To avoid cracking, cool eggs quickly in an ice bath after boiling.
If you don’t have a piping bag, use a small spoon to fill the egg whites neatly.

Storage

Store deviled eggs in an airtight container in the refrigerator for up to 2 days. Keep them covered with plastic wrap to prevent drying out. Serve chilled or at room temperature. Avoid storing for longer to maintain freshness and safety.