Thanksgiving Deviled Eggs (Print-Friendly Version)
Creamy deviled eggs with smoked paprika, Dijon mustard and fresh herb garnish - an elegant holiday appetizer ready in just 20 minutes.
# Ingredients List:
→ Deviled Eggs
01 -
6 boiled eggs
02 -
2 tablespoons mayonnaise
03 -
1 tablespoon Dijon mustard
04 -
1 tablespoon fresh lemon juice
05 -
1 tablespoon creme fraiche or substitute with soft cream cheese or sour cream
06 -
2 tablespoons smoked paprika (not hot)
07 -
½ teaspoon sea salt or kosher salt
08 -
½ teaspoon ground black pepper
→ Garnish Decoration
09 -
Sprigs of fresh sage leaves
10 -
Sprigs of fresh thyme leaves
# How to Make It:
01 -
Cook eggs using boil, Instant Pot, or steam method. Peel and slice the boiled eggs in half.
02 -
Gently remove the yolks by pushing from the back of the egg. In a medium bowl, combine yolks, mayonnaise, Dijon mustard, lemon juice, salt, pepper, smoked paprika, and creme fraiche (or substitute). Use a hand mixer to blend until smooth. Transfer mixture into a piping bag fitted with a star tip.
03 -
Pipe the yolk mixture into the egg white halves. Garnish with sprigs of sage or thyme, or minced chives for decoration.
# Extra Tips:
01 -
Instead of scooping out yolks with a spoon, gently push from the back of the egg to avoid tearing.
02 -
Using a hand mixer ensures a creamy, fluffy texture for the filling.
03 -
To efficiently pipe the filling into egg whites, use a zip-top bag with a large star tip.
04 -
For make-ahead preparation, store egg halves and filling separately and assemble right before serving.
05 -
Serve on a well-arranged appetizer table with varying heights for visual appeal.