Description
These Thanksgiving Appetizer Deviled Eggs feature a rich, creamy yolk filling with tangy Dijon mustard, fresh lemon juice, regular paprika, and crème fraîche. Fresh sage and thyme add beautiful autumn colors, making these easy deviled eggs perfect for Thanksgiving dinner, Friendsgiving, and holiday parties.
Ingredients
- 6 large hard-boiled eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon crème fraîche (or softened cream cheese or sour cream)
- 2 tablespoons regular paprika (not hot or smoked)
- ½ teaspoon sea salt or kosher salt
- ½ teaspoon ground black pepper
- Fresh sage sprigs, for garnish
- Fresh thyme sprigs, for garnish
- Finely chopped fresh chives, optional garnish
Instructions
- Prepare six hard-boiled eggs using a stovetop saucepan, Instant Pot, or steaming method. Cool the eggs completely before handling.
- Carefully peel the eggs and slice each egg lengthwise into two equal halves.
- Gently press underneath each egg white to release the yolk without damaging the white. Transfer all yolks to a medium mixing bowl.
- Add mayonnaise, Dijon mustard, fresh lemon juice, crème fraîche, regular paprika, salt, and black pepper to the yolks.
- Use a handheld mixer to blend the ingredients until the filling becomes smooth, light, fluffy, and creamy.
- Transfer the creamy yolk filling into a piping bag fitted with a large star-shaped tip. Alternatively, use a gallon-size resealable plastic bag and snip off one corner.
- Pipe the filling evenly into all 12 egg white halves, creating decorative swirls.
- Garnish each deviled egg with small fresh sage or thyme sprigs. Alternatively, sprinkle finely chopped chives over the filling.
- Arrange the finished deviled eggs on a serving platter and refrigerate until ready to serve.
Notes
Use fully cooled eggs for easier peeling and cleaner slicing.
Gently press the yolks out of the egg halves to help prevent tearing the whites.
A handheld mixer creates a smoother, lighter, and fluffier filling than mixing by hand. However, a fork or whisk also works.
For decorative swirls, use a piping bag with a large star-shaped tip. A gallon-size resealable plastic bag offers an easy alternative.
Replace crème fraîche with softened cream cheese or sour cream if desired.
Use regular paprika rather than hot or smoked paprika. For a milder flavor, add the paprika gradually and taste as you mix.
Garnish with fresh sage, thyme, finely chopped chives, or a combination of these herbs.
For make-ahead preparation, refrigerate the cooked egg whites on a covered tray and store the creamy filling separately in a piping bag. Assemble and garnish shortly before serving.
Keep the finished deviled eggs covered and refrigerated until serving.
For food safety, keep deviled eggs at 40°F or below. Do not leave them at room temperature for longer than 2 hours, or 1 hour when temperatures exceed 90°F.
The 20-minute total time assumes you already have hard-boiled eggs. Allow additional time if cooking and cooling raw eggs.
Nutrition values follow the supplied recipe information and may vary depending on ingredients and portion sizes.