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Thanksgiving Deviled Eggs

Thanksgiving deviled eggs with creamy, smooth yolk filling and crisp sage. Hard-boiled eggs are chilled, halved, piped, and topped with cranberry sauce, candied pecans, and bacon for a festive bite.
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Prep Time 25 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 155
Ingredients Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled egg 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
Thanksgiving toppings
  • 0.25 cup whole berry cranberry sauce
  • 0.25 cup candied pecans, finely chopped
  • 4 slices bacon, cooked and crumbled
  • 12 small sage leaves, fried crisp in butter

Method
 

Boil, cool, and prep the eggs
  1. Place the large eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes until fully cooled. Peel and halve the eggs lengthwise.
Make the filling and assemble
  1. Mash the egg yolks with mayonnaise, Dijon mustard, apple cider vinegar, poultry seasoning, salt, and black pepper until smooth. Mix until the texture is creamy and pipeable.
  2. Pipe or spoon the yolk filling into the egg white halves. Fill each to the top edge for a neat profile.
  3. Top each deviled egg with a small dot of whole berry cranberry sauce, then add candied pecans and bacon. Distribute evenly so every bite gets sweet, salty, and crunchy.
  4. Add a crispy sage leaf to each egg right before serving. Chill the assembled deviled eggs until serving to keep the filling firm.

Notes

Pro tip: For the cleanest halves, slice the eggs lengthwise right after peeling and pipe the filling while the yolks are still cool and not dry. Store assembled deviled eggs in a covered container in the refrigerator for up to 2 days; keep crispy sage as a final topping if possible. Freeze is not recommended. For a lighter option, use a reduced-fat mayonnaise without changing the seasoning ratios.