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Thanksgiving Deviled Eggs

Thanksgiving deviled eggs with silky yolk filling are made by boiling, standing, and then ice-chilling before peeling and piping. Topped with cranberry sauce, candied pecans, crispy sage, and bacon for a festive bite.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

large eggs
  • 12 large eggs
mayonnaise
  • 0.5 cup mayonnaise
Dijon mustard
  • 1 tsp Dijon mustard
apple cider vinegar
  • 1 tsp apple cider vinegar
poultry seasoning
  • 0.25 tsp poultry seasoning
salt
  • 0.25 tsp salt
black pepper
  • 0.125 tsp black pepper
whole berry cranberry sauce
  • 0.25 cup whole berry cranberry sauce
candied pecans, finely chopped
  • 0.25 cup candied pecans, finely chopped
bacon
  • 4 slices bacon
sage leaves
  • 12 sage leaves
butter
  • 1 tbsp butter

Equipment

  • 1 cast iron skillet

Method
 

Boil and peel the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes (you should see the whites fully set).
  2. Chill the eggs in an ice bath for 10 minutes to stop cooking. Peel and halve lengthwise (aim for clean halves with intact yolks).
Make the yolk filling
  1. Mash the egg yolks with mayonnaise, Dijon mustard, apple cider vinegar, poultry seasoning, salt, and black pepper until smooth. Mix until the filling looks creamy with no yolk lumps.
  2. Pipe the filling into the egg whites. Fill each well so the top is level and ready for toppings.
Top and chill
  1. Top each deviled egg with a small dot of whole berry cranberry sauce, candied pecans, and bacon. Add the toppings in small portions so they stay in place.
  2. Fry sage leaves crisp in butter, then place one crispy sage leaf on each egg. Chill until serving (the sage should stay crisp, not wilted).

Notes

For the smoothest filling, mash the yolks thoroughly before mixing in the mayonnaise and seasonings. Store deviled eggs covered in the refrigerator for up to 2 days; freeze is not recommended. If you want a lighter option, use a reduced-fat mayonnaise for the filling while keeping the same seasoning ratios.