Description
Add a festive spin to a classic appetizer with these creamy Thanksgiving Deviled Eggs, enhanced with hints of sage and thyme.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise (or Greek yogurt)
- 1 tablespoon mustard (yellow or Dijon)
- Salt and pepper to taste
- Fresh sage leaves for garnish
- Fresh thyme sprigs for garnish
- Paprika (optional)
Instructions
- Hard Boil the Eggs: Place the eggs in a saucepan, cover with cold water, and bring to a boil. Cover and remove from heat; let them sit for 10-12 minutes.
- Cool the Eggs: Drain hot water and place eggs in cold water to stop cooking. Let them cool for about 5 minutes.
- Peel and Halve: Carefully peel the eggs, then slice each one in half lengthwise.
- Scoop the Yolks: Use a spoon to gently scoop the yolks into a bowl.
- Mix the Yolk Filling: Mash yolks and mix with mayonnaise, mustard, salt, and pepper until smooth.
- Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish: Top each filled egg with fresh sage and thyme, and sprinkle with paprika if desired.
- Serve: Chill until serving.
Notes
For best results, prepare the yolk mixture a day in advance. Store it separately from the egg whites and fill before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: Deviled Eggs, Thanksgiving, Appetizer, Holiday Recipe