Thanksgiving Deviled Eggs (Print Version)
Festive appetizer with smoked paprika filling, garnished with fresh herbs to celebrate fall flavors and colors.
# Ingredients:
→ 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 variety)
07 -
½ teaspoon sea salt or kosher salt
08 -
½ teaspoon ground black pepper
→ Garnish
09 -
Fresh sage leaves
10 -
Fresh thyme leaves
# Steps:
01 -
Make hardboiled eggs using your preferred method: boiling, Instant Pot, or steaming.
02 -
Peel the eggs and slice them in half lengthwise.
03 -
Gently push from the back of each egg white to pop the yolk out instead of scooping, which can tear the whites.
04 -
In a medium bowl, combine egg yolks, mayonnaise, Dijon mustard, lemon juice, salt, pepper, smoked paprika, and creme fraiche (or cream cheese alternative).
05 -
Use a hand mixer to blend the yolk mixture until smooth and creamy.
06 -
Transfer the filling to a large ziplock bag or piping bag fitted with a large star tip.
07 -
Pipe the filling into the egg white halves and garnish with small sprigs of fresh sage and thyme.
# Notes:
01 -
Instead of scooping out the yolk with a spoon (which can tear the egg), gently push from the back of the egg to pop the yolk out.
02 -
Using a hand mixer gives a creamier, fluffier texture that pipes beautifully compared to mixing by hand.
03 -
Make-ahead: Boil and halve eggs, prepare filling and garnish separately, then assemble just before serving.
04 -
For presentation, use a piping bag with a large star tip for professional-looking results.