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Thanksgiving Deviled Eggs

Thanksgiving deviled eggs with creamy yolk filling, topped with cranberry sauce, candied pecans, bacon, and crisp fried sage. Hard-boiled eggs are boiled, rested, chilled, then piped for a clean, classic presentation.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

eggs
  • 12 large eggs
filling
  • 0.5 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp poultry seasoning
  • 0.25 tsp salt
  • 0.125 tsp black pepper
toppings
  • 0.25 cup whole berry cranberry sauce
  • 0.25 cup candied pecans, finely chopped
  • 4 slice bacon, cooked and crumbled
  • 12 sage leaves fried crisp in butter

Equipment

  • 1 pot

Method
 

Boil and chill the eggs
  1. Place large eggs in a pot, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes. Visual cue: the water should reach a full boil before you remove the pot from the burner.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise. Visual cue: the shells should release easily after chilling.
Make the yolk filling
  1. Mash the egg yolks with mayonnaise, Dijon mustard, apple cider vinegar, poultry seasoning, salt, and black pepper until smooth. Visual cue: the mixture should look glossy and thick with no visible yolk lumps.
  2. Pipe the filling into the egg white halves. Visual cue: filled centers should mound neatly above the whites.
Add Thanksgiving toppings
  1. Top each deviled egg with a small dot of whole berry cranberry sauce, candied pecans, and bacon. Visual cue: cranberry should be visible as a bright red dot on top of the filling.
  2. Add a crispy sage leaf to each and chill until serving. Visual cue: the sage should look thin, curled, and crisp at the edges.

Notes

Pro tip: for the smoothest filling, mash yolks thoroughly before mixing in the mayonnaise. Refrigerate deviled eggs in a covered container for up to 2 days; assemble everything except the crisp sage, then add sage right before serving so it stays crisp. Freezing is not recommended due to texture changes. For a lower-fat option, use light mayonnaise and portion toppings the same way.