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Thanksgiving Deviled Eggs

Thanksgiving deviled eggs with a creamy yolk filling are piped into tall mounds, then decorated like little turkey hens. Candy corn tail feathers, a red bell pepper beak, and candy eyes make an easy holiday platter centerpiece.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Filling
  • 0.5 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp smoked paprika
  • 0.25 tsp salt and pepper Add to taste.
Turkey Decorations
  • 0.5 cup candy corn
  • 1 red bell pepper Small; cut into tiny triangles.
  • 48 candy eyes

Equipment

  • 1 sheet pan

Method
 

Boil and cool the eggs
  1. Place the eggs in a pot and cover with cold water. Bring to a boil over high heat.
  2. Cover the pot, remove it from the heat, and let stand 12 minutes. Chill the eggs in an ice bath and peel.
Make the deviled filling
  1. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper until smooth.
Pipe and decorate as turkeys
  1. Pipe the filling into the egg whites in a tall mound. Keep the mounds centered for easy decoration.
  2. Press 4 candy corn pieces into the back of each egg to make tail feathers. Place them fanned slightly for a turkey-like look.
  3. Add a bell pepper beak and two candy eyes to the front of each mound. Position the eyes close together above the beak.
  4. Chill the deviled eggs until serving. Keep them covered so the decorations stay crisp.

Notes

Pro tip: For clean piping and neat turkey shapes, chill the peeled egg halves briefly before filling, then keep the finished tray refrigerated. Store covered in the refrigerator for up to 2 days; the candy corn and candy eyes are best fresh. Freezing is not recommended because the texture and decorations soften. For a lighter option, replace part or all of the mayonnaise with Greek yogurt while keeping the same yolk-mash consistency.