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Thanksgiving Deviled Eggs - A Savory, Crowd-Pleasing Classic

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 12 large eggs, hard-boiled and peeled
  • 1/3 cup mayonnaise (use full-fat for best texture)
  • 2 teaspoons Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1/4 teaspoon smoked paprika (plus more for dusting)
  • 1 to 2 tablespoons finely chopped chives or parsley
  • Optional crunch: 2 tablespoons finely minced celery or 2 slices bacon, cooked and crumbled
  • Optional garnish: Crispy fried shallots, extra chives, or a drizzle of hot honey

Method
 

  1. Boil the eggs: Place eggs in a single layer in a pot and cover with cold water by 1 inch. Bring to a gentle boil, cover, turn off heat, and let sit for 10–12 minutes. Transfer to an ice bath for 10 minutes, then peel.
  2. Halve the eggs: Slice each egg lengthwise. Gently pop out the yolks into a bowl and set the whites on a platter, cut side up.
  3. Make the filling: Mash yolks with a fork until fine and crumbly. Add mayonnaise, Dijon, cider vinegar, salt, pepper, and smoked paprika. Mix until smooth and creamy. If it’s too thick, add 1 teaspoon of water or mayo at a time until spreadable.
  4. Adjust to taste: Taste and add more salt, pepper, or vinegar as needed. Stir in chives and optional crunchy add-ins if using.
  5. Fill the whites: Spoon or pipe the yolk mixture into the egg whites. A zip-top bag with the corner snipped makes neat work if you don’t have a piping bag.
  6. Garnish: Dust lightly with smoked paprika. Add extra chives, bacon crumbles, or crispy shallots for color and texture.
  7. Chill before serving: Refrigerate for at least 20 minutes to set. Serve cool, not ice-cold, for the best flavor.