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Thanksgiving Deviled Eggs

Thanksgiving deviled eggs with a creamy yolk filling and a turkey-feather candy corn back for a classic holiday appetizer. Hard-boiled eggs are chilled, yolks are mashed silky-smooth, then piped into tall mounds and decorated for an instant platter look.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled egg filling
  • 0.5 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp smoked paprika
  • 0.01 Salt and pepper to taste Use to season the filling.
Turkey decorations
  • 0.5 cup candy corn
  • 1 small red bell pepper, cut into tiny triangles Reserve for beaks.
  • 48 candy eyes

Equipment

  • 1 Dutch oven

Method
 

Boil and chill the eggs
  1. Place the eggs in a Dutch oven and cover with cold water, then bring to a boil.
  2. Cover and remove from heat, then let stand 12 minutes.
  3. Chill the eggs in an ice bath and peel.
Make the deviled filling
  1. Halve the eggs lengthwise, keeping the yolks in a mixing area.
  2. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper until smooth.
Fill and decorate
  1. Pipe the filling into the egg whites in a tall mound.
  2. Press 4 candy corn pieces into the back of each egg to make tail feathers.
  3. Add a bell pepper beak and two candy eyes to the front of each mound.
Chill until serving
  1. Chill the deviled eggs until serving.

Notes

For clean filling and neat piping, chill the peeled egg halves while you finish the yolk mixture, then pipe right before decorating. Store in the refrigerator in a sealed container up to 2 days; do not freeze. For a lighter option, use Greek yogurt-based mayo or replace half the mayonnaise with plain Greek yogurt.