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Thanksgiving Deviled Eggs

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These Thanksgiving Deviled Eggs are a festive twist on the classic appetizer, featuring creamy, flavorful filling with a hint of smoky paprika and fresh herbs—perfect for your holiday spread.

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon finely chopped fresh chives
  • Salt and pepper to taste
  • Optional garnish: crispy fried shallots or fresh parsley

Instructions

  1. Place eggs in a single layer in a saucepan and cover with water by an inch. Bring to a boil over medium-high heat.
  2. Once boiling, remove from heat and cover the saucepan. Let the eggs sit for 12 minutes.
  3. Drain hot water and place eggs in an ice bath for 5 minutes.
  4. Peel the eggs carefully and slice them in half lengthwise.
  5. Remove yolks and place them in a bowl; set egg whites aside.
  6. Mash yolks with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper until smooth and creamy.
  7. Fold in chopped chives.
  8. Spoon or pipe the yolk mixture back into the egg white halves.
  9. Sprinkle additional smoked paprika and garnish with crispy fried shallots or parsley if desired.
  10. Refrigerate until ready to serve.

Notes

For an extra festive touch, add a small piece of cranberry or a sprinkle of chopped pecans on top of each deviled egg just before serving.

Find it online: https://auntyspices.com/thanksgiving-deviled-eggs/