Description
These Thanksgiving Deviled Eggs are a delightful twist on a classic appetizer, perfect for any festive gathering. With a creamy yolk filling and a hint of tanginess, they are sure to impress your family and friends.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped fresh chives or parsley for garnish
- Optional: crumbled bacon or beef bacon
Instructions
- Start by placing the eggs in a large pot and adding enough cold water to cover them by about an inch.
- Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit in the hot water for 12-15 minutes.
- After the time is up, carefully transfer the eggs to a bowl of ice water to cool for at least 5 minutes.
- Once cooled, gently tap the eggs on a hard surface and peel them under running water for easier shell removal.
- Cut the peeled eggs in half lengthwise and carefully scoop out the yolks into a mixing bowl. Arrange the egg whites on a serving platter.
- Mash the yolks with a fork until crumbly. Add the mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper. Mix well until the filling is smooth and creamy, adjusting seasoning as needed.
- Using a spoon or a piping bag, fill each egg white half generously with the yolk mixture.
- Finish by sprinkling a little extra smoked paprika on top and adding the chopped chives or parsley for a pop of color. If you like, sprinkle on some crumbled bacon or beef bacon for added crunch.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 186 mg
Keywords: You can swap mayonnaise for Greek yogurt for a lighter alternative. Consider adding finely diced celery or pickles for extra texture.