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Thanksgiving Deviled Eggs

Thanksgiving deviled eggs with a creamy golden yolk filling made with mayonnaise, Dijon, and smoked paprika. Pipe the filling into egg whites, then top each one with candy corn tail feathers, a bell pepper beak, and candy eyes for turkey-style presentation.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

eggs
  • 12 large eggs
filling base
  • 0.5 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp smoked paprika
  • 0.25 salt and pepper to taste
turkey decorations
  • 0.5 cup candy corn
  • 1 small red bell pepper, cut into tiny triangles
  • 48 candy eyes

Equipment

  • 1 pot

Method
 

Boil and peel eggs
  1. Place the eggs in a pot and cover with cold water, then bring to a boil. Watch for a rolling boil before timing.
  2. Cover the pot, remove from heat, and let stand 12 minutes. Then chill the eggs in an ice bath and peel.
Make the deviled filling
  1. Halve the eggs lengthwise and remove the yolks. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper until smooth.
  2. Pipe the filling into the egg whites in a tall mound. Keep the tops slightly peaked so they hold their turkey shape.
Turkey decoration and chill
  1. Press 4 candy corn pieces into the back of each egg to make tail feathers. Position them fanned so the points face outward.
  2. Add a bell pepper beak and two candy eyes to the front of each mound. Place them just above the filling for a clear turkey face.
  3. Chill until serving. Serve cold for the best set and clean topping edges.

Notes

Pro tip: For the cleanest piping, fully chill peeled eggs in the ice bath until cool to the touch, then halve and fill right away. Refrigerate deviled eggs in a covered container for up to 2 days; the decoration is best within 24–48 hours. Freezing is not recommended because the yolk texture and toppings can break down. Dietary swap: use a mayo alternative (such as avocado-based or vegan mayo) to keep the filling creamy with a different fat profile.