Go Back

Thanksgiving Deviled Eggs

Thanksgiving deviled eggs with creamy, well-seasoned yolk filling and a little-turkey look. Hard-boil then pipe the yolk mixture into tall mounds, topped with candy corn tail feathers, bell pepper beaks, and candy eyes.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Eggs and filling
  • 12 large eggs Large eggs for consistent hard-boiled yolks.
  • 0.5 cup mayonnaise Use mayonnaise for a smooth, creamy filling.
  • 1 tbsp Dijon mustard Adds tang and color to the yolk mixture.
  • 1 tsp apple cider vinegar Balances richness with acidity.
  • 0.25 tsp smoked paprika Adds gentle smoky flavor.
  • salt and pepper to taste Season the yolk mixture to preference.
Turkey decorations
  • 0.5 cup candy corn Tail feathers: press multiple pieces onto the back of each egg.
  • 1 small red bell pepper Cut into tiny triangles for beaks.
  • 48 candy eyes Use two per egg for turkey faces.

Equipment

  • 1 sheet pan

Method
 

Boil and peel eggs
  1. Place 12 large eggs in a pot and cover with cold water, then bring to a boil over high heat.
  2. Cover the pot, remove it from heat, and let the eggs stand for 12 minutes with the lid on.
  3. Transfer eggs to an ice bath to chill, then peel once fully cooled.
Make the deviled yolk filling
  1. Halve the peeled eggs lengthwise and transfer yolks to a bowl.
  2. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper until smooth and thick.
  3. Pipe the filling into the egg whites to form tall mounds.
Decorate as little turkeys
  1. Press 4 candy corn pieces into the back of each egg to make tail feathers that fan slightly.
  2. Add a small red bell pepper beak and two candy eyes to the front of each mound, aligning them on the yolk.
Chill and serve
  1. Chill the deviled eggs until serving, keeping the decorations intact and the filling firm.

Notes

Pro tip: For centered yolks and easy piping, chill the eggs fully in an ice bath before peeling. Store in the refrigerator in a covered container for up to 3 days; do not freeze, since the filling texture can break. If you want a lighter version, use reduced-fat mayonnaise for a similar texture.