Delicious Deviled Eggs

Our family Thanksgiving’s hard. Meaning, we start at 11am with appetizers and drinks and really don’t wrap until 8 that night.

With so many people in and out, appetizers are a big part of our Thanksgiving tradition. My specialties are my Turkey Charcuterie Board and Devils on Horseback.

However, I’m adding Deviled Eggs to the lineup this year and thing I’ve mastered the perfect recipe.

What are your favorite Thanksgiving appetizers?

Delicious Deviled Eggs

  • 6 Eggs
  • 3 tbsp mayonnaise
  • 1 tbsp dijon mustard
  • smoked paprika
  • green onions for garnish
  • salt and pepper to taste


1. Bring a large pot of water to a boil.

2. Gently place the eggs into the boiling water. Boil on rapid for 1 minute before lowering the temperature to a simmer for 11 minutes

3. Remove the eggs and place them immediately in a bowl of ice water. Allow the eggs to cool completely, approximately 10-15 minutes.

4. Peel each egg carefully and cut them in half lengthwise.

5. Scoop out the egg yolks from each half and place them in a small bowl.

6. Add the mayonnaise, mustard, black pepper and salt to the bowl and mix well with a fork.

7. Carefully fill the egg white halves with the yolk mixture.

8. Sprinkle each egg half with smoked paprika and garnish with green onion.


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