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Thanksgiving Deviled Eggs

Thanksgiving deviled eggs with a smooth, tangy yolk filling and fun little turkey decorations. Hard-boiled, piped into tall mounds, then topped with candy corn tail feathers and candy eyes for a festive platter-ready appetizer.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use room-temperature eggs if possible for more even boiling.
Deviled filling
  • 0.5 cup mayonnaise Stir until glossy and fully incorporated.
  • 1 tbsp Dijon mustard Adds tang and classic deviled egg flavor.
  • 1 tsp apple cider vinegar Brightens the yolk mixture.
  • 0.25 tsp smoked paprika For warm, subtle smokiness.
  • 0.25 tsp salt Use to taste.
  • 0.25 tsp pepper Use to taste.
Turkey decorations
  • 0.5 cup candy corn Use 4 pieces per egg for tail feathers.
  • 1 small red bell pepper Cut into tiny triangles for the beaks.
  • 48 candy eyes Use 4 candy eyes per egg (2 for each mound) as directed.

Equipment

  • 1 sheet pan

Method
 

Boil and cool the eggs
  1. Place the eggs in a pot and cover with cold water, then bring to a boil over high heat.
  2. Cover the pot, remove from heat, and let the eggs stand for 12 minutes.
  3. Drain and chill the eggs in an ice bath until cool, then peel.
Make the deviled filling and fill the eggs
  1. Halve the eggs lengthwise, then mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper until smooth.
  2. Pipe the filling into the egg whites, forming a tall mound on each half.
Decorate like tiny turkeys
  1. Press 4 candy corn pieces into the back of each egg to make tail feathers.
  2. Add a bell pepper beak and two candy eyes to the front of each mound.
Chill and serve
  1. Chill the deviled eggs until serving.

Notes

For the smoothest filling, mash the yolks thoroughly before mixing, and pipe only when the mixture feels firm enough to hold a tall mound. Store covered in the refrigerator up to 3 days; freeze is not recommended because the yolk filling texture changes. Dietary swap: use vegan mayonnaise for a dairy-free version (flavor will be slightly different).