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Thanksgiving Deviled Eggs

Thanksgiving deviled eggs with creamy, smooth yolk filling and crunchy toppings—cranberry sauce, candied pecans, and bacon. The eggs are boiled, rested, chilled, then piped for neat, elegant deviled halves.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use eggs straight from the fridge.
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 bacon slices Cooked and crumbled.
  • 12 small sage leaves Fried crisp in butter.
Frying fat
  • 1 tbsp butter

Equipment

  • 1 sheet pan

Method
 

Boil, chill, and prep
  1. Place the eggs in a pot, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise.
Make the filling
  1. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, poultry seasoning, salt, and black pepper until smooth.
  2. Pipe the filling into the egg whites.
Add Thanksgiving toppings
  1. Top each egg with a small dot of whole berry cranberry sauce, candied pecans, and bacon so the filling stays centered.
  2. Fry the small sage leaves crisp in butter, then add one crispy sage leaf to each deviled egg.
  3. Chill the deviled eggs until serving so the toppings stay in place and the filling firms up.

Notes

For the cleanest presentation, pipe the yolk mixture right to the edges of the whites, then add toppings in the same order each time. Refrigerate in a covered container up to 2 days; for best texture, keep fried sage separate and add it just before serving. Freezing is not recommended. If you want a lighter version, swap mayonnaise for light mayo while keeping the seasoning amounts the same.