Creamy, velvety yolk filling seasoned with savory sage, thyme, and rosemary, then piped into adorable little pumpkins complete with fresh chive stems. These Thanksgiving Deviled Eggs taste like the cozy flavors of the holiday table and look almost too cute to eat.
You’ll love these deviled eggs because they take a classic appetizer everyone already adores and dress it up for the holiday with barely any extra effort. The trio of dried herbs gives the filling a warm, stuffing-inspired flavor, while a pinch of paprika adds that pretty pumpkin-orange color. Set a platter of these little pumpkins out before dinner and watch your guests smile, snap photos, and then gobble them right up.
Helpful Tips
- Don’t skip the ice bath: Letting the eggs chill in ice water stops the cooking so the yolks stay bright yellow without a green ring. It also helps the shells slip right off when you peel them.
- Crush the dried herbs: Rub the thyme, sage, and rosemary between your fingers before adding them to the yolks. This releases their natural oils for more flavor and breaks up the rosemary so you don’t get woody bits in the filling.
- Chill before shaping the grooves: A short rest in the fridge firms up the piped filling so your pumpkin lines hold their shape. If the filling is too soft, the ridges will slump and blur together.
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Thanksgiving Deviled Eggs
Ingredients
- 6 eggs
- 1/4 cup mayonnaise
- 1/4 teaspoon yellow mustard
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- salt and pepper to taste
- fresh chives chopped into “stems”
Instructions
- Place the eggs in a pot of water and heat to boiling. Cook for 10 minutes. Remove and set into an ice water bath for 20 minutes.
- Peel the eggs and slice them in half.
- Scoop the egg yolks into a bowl and add the mayonnaise, mustard, and spices. Mash with a fork until as smooth as you like it to be. Season with salt and pepper, to taste.
- Set egg white halves on a platter.
- Add the egg yolk mixture to a piping bag fitted with a large round tip.
- Pipe the yolk filling into the egg white halves, then pipe vertical lines of filling to make it look like a pumpkin. Place the chive stems into the pumpkin tops.
- Chill in the refrigerator in an airtight container until ready to serve.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.