Thanksgiving Deviled Eggs

These Thanksgiving Deviled Eggs are a fun, festive twist on the classic. With warm herbs like thyme, sage, and rosemary, they bring those cozy holiday flavors into every bite. The pumpkin shape makes them extra cute on a party platter.

They’re easy to prep ahead, chill well in the fridge, and make a great appetizer for Thanksgiving dinner, Friendsgiving, or any fall get-together. If you usually skip the deviled eggs, this version might just win you over.

Helpful Tips

• Ice bath = easy peeling: Don’t skip the ice bath, it helps the shells come off cleanly without tearing the eggs.
• Use a piping bag: For the pumpkin shape, a piping bag with a large round tip works best. No bag? A zip-top bag with the corner snipped works too.
• Draw gently: Use a chopstick or skewer to make pumpkin lines after piping. Just a light touch is all you need.

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Thanksgiving Deviled Eggs

These Thanksgiving Deviled Eggs are festive with warm herbs like thyme, sage, and rosemary, they bring those cozy holiday flavors into every bite and the pumpkin shape makes them extra cute on a party platter.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Cooling Time 20 minutes mins

Total Time 50 minutes mins

Course Appetizer

Cuisine American

Servings 12 Servings

Calories 63 kcal

Ingredients

  

1x2x3x

• 6 eggs
• 1/4 cup mayonnaise
• 1/4 teaspoon yellow mustard
• 1/4 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 in a circle. Place the platter into the refrigerator and chill for 15-20 minutes to make it easier to make the grooves of the pumpkin.
• Use a chopstick to lightly draw lines into the "pumpkins". Place the chive stems into the pumpkin tops.
• Chill in the refrigerator in an airtight container until ready to serve.

Notes

• Wetting the chopstick before you pull it across the top of the egg mixture will help it glide easily.

Nutrition

Calories: 63kcalCarbohydrates: 0.2gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 84mgSodium: 62mgPotassium: 33mgFiber: 0.03gSugar: 0.1gVitamin A: 143IUVitamin C: 0.01mgCalcium: 13mgIron: 0.4mg

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