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Close-up of deviled eggs with paprika and chive garnish

Thanksgiving Appetizer Deviled Eggs

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These creamy Thanksgiving appetizer deviled eggs are a classic made with mayo, mustard, and a hint of paprika. Easy, elegant, and ready in under 30 minutes; the perfect holiday bite.

  • Total Time: 22 minutes
  • Yield: 12 deviled eggs 1x

Ingredients

Scale

6 large eggs

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

½ teaspoon apple cider vinegar

¼ teaspoon garlic powder

¼ teaspoon salt

Dash of black pepper

Paprika (for garnish)

Optional: minced chives or crispy bacon bits

Instructions

1. Place eggs in a saucepan and cover with cold water. Bring to a boil.

2. Once boiling, turn off heat, cover, and let sit for 10–12 minutes.

3. Transfer eggs to an ice bath for 5 minutes and peel.

4. Cut eggs in half lengthwise; remove yolks and mash them in a bowl.

5. Mix in mayo, mustard, vinegar, garlic powder, salt, and pepper until smooth.

6. Pipe or spoon the filling into egg whites.

7. Sprinkle with paprika and optional toppings like chives or bacon bits.

Notes

To make ahead: store egg whites and yolk filling separately for up to 2 days. Assemble just before serving for the freshest results.

  • Author: Chef Grace
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Appetizer, Holiday
  • Method: Boiled, Chilled
  • Cuisine: American

Nutrition

  • Serving Size: 1 deviled egg
  • Calories: 65
  • Sugar: 0.3g
  • Sodium: 100mg
  • Fat: 5.5g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 3.8g
  • Trans Fat: 0g
  • Carbohydrates: 0.6g
  • Fiber: 0g
  • Protein: 3.2g
  • Cholesterol: 95mg