Thanksgiving Deviled Eggs Fall (Print-Friendly Version)
Make these easy Thanksgiving deviled eggs with creamy paprika filling, sage, and thyme. Perfect party food for autumn or holiday gatherings. Save & click.
# Ingredients You’ll Need:
→ Deviled Egg Filling
01 -
6 large eggs, hard-boiled
02 -
2 tablespoons mayonnaise
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1 tablespoon Dijon mustard
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1 tablespoon fresh lemon juice
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1 tablespoon crème fraîche, or soft cream cheese or sour cream
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2 tablespoons smoked paprika (not hot paprika)
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½ teaspoon sea salt or kosher salt
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½ teaspoon ground black pepper
→ Garnish
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Fresh sage sprigs
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Fresh thyme sprigs
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Minced chives (optional)
# How to Make It:
01 -
Place eggs in a saucepan. Cover with cold water by one inch, bring to a boil, then lower heat to a gentle simmer. Cook for 10 minutes, drain, and transfer eggs to ice water until cool.
02 -
Carefully peel shells from the cooled eggs. Slice each egg in half lengthwise.
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Gently push from the back of the egg whites to pop out yolks, avoiding tearing the egg whites.
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In a medium mixing bowl, add egg yolks, mayonnaise, Dijon mustard, lemon juice, crème fraîche, smoked paprika, salt, and pepper. Blend using a spoon, whisk, or hand mixer until smooth and fluffy.
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Pipe or spoon the prepared yolk mixture into the hollowed egg white halves.
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Garnish each deviled egg with fresh sage, thyme, or minced chives. Arrange on a serving tray and serve immediately.
# Extra Suggestions:
01 -
For ultra-smooth filling, use a hand mixer. Prepare and organize your serving table in advance for efficient appetizer presentation.
02 -
Experiment with creative plating by arranging garnished eggs at different heights using trays, baskets, and boards.