Thanksgiving Deviled Eggs
These Thanksgiving Deviled Eggs are a classic holiday appetizer made festive with Dijon mustard, fresh lemon juice, crème fraîche, and a garnish of smoked paprika and fresh herbs. Creamy, tangy, and beautiful, they’re the perfect make-ahead starter for your holiday table.
Equipment
- Medium saucepan for boiling eggs
- Mixing bowl for yolk filling
- Fork or hand mixer to mash yolks smooth
- Piping bag or zip-top bag for filling eggs
Ingredients
- 6 large eggs, hard-boiled and peeled
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tbsp crème fraîche (or softened cream cheese)
- 2 tbsp smoked paprika, divided
- ½ tsp sea salt
- ½ tsp ground black pepper
- Fresh sage, thyme sprigs, or minced chives, for garnish
Instructions
- Boil and peel eggs using your preferred method (steaming works best for easy peeling). Slice eggs in half lengthwise.
- Scoop yolks into a bowl. Add mayonnaise, Dijon mustard, lemon juice, crème fraîche, 1 tablespoon paprika, salt, and pepper. Mash until smooth and creamy.
- Transfer mixture to a piping bag with a star tip (or a zip-top bag with the corner snipped). Pipe filling into egg white halves.
- Sprinkle with remaining paprika. Garnish each with a sprig of fresh sage, thyme, or chives. Serve immediately or refrigerate until ready.
Notes
Perfectly make-ahead friendly — boil eggs and prep filling up to 2 days ahead, then pipe and garnish just before serving.