Go Back

Thanksgiving Deviled Eggs

Thanksgiving deviled eggs with a creamy, smoked-paprika yolk filling and classic piping into egg white halves. Finished with candy corn tail feathers, tiny red bell pepper beaks, and candy eyes for a turkey look.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Filling
  • 0.5 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp smoked paprika
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Turkey decorations
  • 0.5 cup candy corn
  • 1 small red bell pepper cut into tiny triangles
  • 48 candy eyes

Method
 

Boil, chill, and peel
  1. Place 12 large eggs in a pot and cover with cold water. Bring to a boil over high heat, with the water rolling.
  2. Cover the pot, remove from heat, and let stand 12 minutes. Transfer immediately to an ice bath to chill before peeling.
  3. Peel the eggs under cool running water for easier removal. Pat them dry so the yolk filling won’t slip.
Make the deviled filling
  1. Halve the eggs lengthwise and scoop out the yolks. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper until smooth.
Assemble the turkey deviled eggs
  1. Pipe or mound the yolk mixture into the egg whites. Fill each half into a tall mound so it can hold the decorations.
  2. Press 4 pieces of candy corn into the back of each egg. Fan them slightly so they look like tail feathers.
  3. Add a tiny triangle of red bell pepper as a beak to the front of each mound. Place two candy eyes on top of the beak area for the turkey face.
  4. Chill until serving. Keep them refrigerated so the filling firms up and the decorations stay put.

Notes

For the cleanest filling, mash the yolks thoroughly until no grainy bits remain, then pipe for sharp edges. Store leftover deviled eggs covered in the refrigerator for up to 3 days; they do not freeze well due to texture changes. For a lighter option, use light mayonnaise (and consider reducing salt slightly) while keeping the same yolk-mixing method.