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Thanksgiving Deviled Eggs

Thanksgiving deviled eggs with creamy, smooth yolk filling and a classic boil-and-chill method for clean peeling. Topped with cranberry sauce, candied pecans, crispy sage, and bacon for a festive fall look.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Filling
  • 0.5 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp poultry seasoning
  • 0.25 tsp salt
  • 0.125 tsp black pepper
Toppings
  • 0.25 cup whole berry cranberry sauce
  • 0.25 cup candied pecans, finely chopped
  • 4 slices bacon, cooked and crumbled
  • 12 small sage leaves, fried crisp in butter

Method
 

Boil, cool, and prep the eggs
  1. Place large eggs in a pot and cover with cold water, then bring to a boil. Cover the pot, remove from heat, and let the eggs stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise. Keep the yolks and egg whites separated for filling.
Make the deviled filling
  1. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, poultry seasoning, salt, and black pepper until smooth. Mix thoroughly so the filling is creamy with no lumps.
  2. Pipe the filling into the egg whites. Fill each half completely so the topping holds its shape.
Top and chill
  1. Top each egg with a small dot of whole berry cranberry sauce, then add candied pecans and bacon. Distribute toppings evenly so every bite has all components.
  2. Add a crispy sage leaf to each deviled egg, then chill until serving. Keep them cold to maintain the crisp sage texture.

Notes

For the cleanest deviled egg halves, chill the boiled eggs until fully firm before peeling, and then pat them dry so the filling adheres well. Store assembled eggs covered in the refrigerator for up to 2 days; for best texture, add crispy sage right before serving. Freezing is not recommended. For a lighter option, use light mayonnaise in the filling while keeping the same seasonings.