Thanksgiving Deviled Eggs
These Thanksgiving Deviled Eggs taste like the cozy flavors of the holiday table and look almost too cute to eat.
Servings: 12 Deviled Eggs
Calories: 64kcal
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
Calories: 64kcal | Carbohydrates: 0.3g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 84mg | Sodium: 62mg | Potassium: 34mg | Fiber: 0.04g | Sugar: 0.1g | Vitamin A: 164IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 0.4mg