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Thanksgiving Deviled Eggs

Thanksgiving deviled eggs with a creamy golden-yolk filling and fun little turkey decorations. Boiled, then piped into egg whites as tall mounds with candy corn tail feathers, bell pepper beaks, and candy eyes.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

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

Method
 

Boil and chill the eggs
  1. Place the eggs in a pot and cover with cold water, then bring to a boil. Keep the heat steady until the water reaches a full boil.
  2. Cover the pot, remove from the heat, and let stand for 12 minutes. The eggs should set through with tender yolks.
  3. Transfer the eggs to an ice bath and chill thoroughly, then peel. Peel while they are cold for cleaner halves.
Make the deviled filling
  1. Halve the eggs lengthwise. Scoop the yolks into a bowl and leave the whites intact.
  2. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper until smooth. Taste and adjust seasoning as needed.
Fill and decorate like turkeys
  1. Pipe the filling into the egg whites in a tall mound. Fill each half generously for a turkey-like profile.
  2. Press 4 candy corn pieces into the back of each egg to make tail feathers. Fan them slightly so they flare outward.
  3. Add a bell pepper beak and two candy eyes to the front of each mound. Place them centered so the face reads clearly.
  4. Chill the deviled eggs until serving. Keep them covered so the filling stays fresh.

Notes

For the cleanest piping, chill the filling 10 minutes before filling the egg whites, then pipe while it’s thick. Store covered in the refrigerator for up to 2 days; do not freeze. For a lighter option, use light mayonnaise for the same creamy texture with fewer calories.