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Thanksgiving Deviled Eggs

Thanksgiving deviled eggs with a creamy smoked-paprika yolk filling and turkey-like candy corn tail feathers. Hard-boiled eggs are halved, piped into tall mounds, then chilled until ready to serve.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 135
Ingredients Method Notes

Ingredients
  

Hard-boiled eggs
  • 12 large eggs Use fresh, large eggs for easier peeling and cleaner yolk filling.
Deviled yolk filling
  • 0.5 cup mayonnaise Helps make a smooth, pipeable filling.
  • 1 tbsp Dijon mustard Adds tangy flavor and color.
  • 1 tsp apple cider vinegar Balances the richness of the mayo.
  • 0.25 tsp smoked paprika Provides a smoky, Thanksgiving-style warmth.
  • 1 salt and pepper to taste Season the yolk mixture; add gradually.
Turkey decorations
  • 0.5 cup candy corn Pressed into the back of each egg for tail feathers.
  • 1 red bell pepper, cut into tiny triangles Use two tiny triangles per egg for beaks.
  • 48 candy eyes Two per egg for the turkey face.

Method
 

Boil and chill the eggs
  1. Place 12 large eggs in a pot and cover with cold water. Bring to a boil.
  2. Cover the pot, remove from heat, and let the eggs stand 12 minutes. Transfer to an ice bath and chill, then peel.
Make the filling and assemble
  1. Halve the eggs lengthwise. Remove the yolks and mash them together with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper.
  2. Pipe the filling into the egg whites in a tall mound. Keep mounds high for the turkey look.
  3. Press 4 candy corn pieces into the back of each egg to make tail feathers. Arrange them so the points fan outward.
  4. Add a bell pepper beak and two candy eyes to the front of each mound. Place them so the beak sits centered above the eyes.
  5. Chill the deviled eggs until serving. Serve cold for the best set filling and clean bite.

Notes

Pro tip: for neat deviled eggs, keep the yolks mashed smooth and pipe right after mixing so the filling stays firm. Store leftovers covered in the refrigerator for up to 2 days; do not freeze. For a lighter option, swap half the mayonnaise for plain Greek yogurt to keep a creamy texture with less fat.