Our Thanksgiving Deviled Eggs are easy to make and are creamy, tangy, and definitely savory thanks to the sage, mayo, Dijon mustard, and of course the bacon. Thanksgiving is full of so many wonderful foods and flavors so it wouldn’t be fair to just serve up regular deviled eggs. If you are looking for an easy appetizer to serve for your holiday guests to be noshing on before dinner is ready this Thanksgiving, this is on to definitely bookmark!
How to Make Thanksgiving Deviled Eggs
Deviled eggs have been a staple in my home for as long as I can remember. Normally we stick to a general basic recipe for deviled eggs using sandwich spread, however, I love to experiment.
Since Thanksgiving is right around the corner, it’s time to start thinking about all of those wonderful dishes that will be adorning your dining room table! Some of our family’s favorites are this succulent Roasted Duck, my Savory Cornbread Dressing, my dreamy Corn Casserole, and of course you can’t forget dessert! This Pecan Pie is simply perfect!
Why This Recipe Works
I think my favorite thing about making unique deviled egg recipes is that I can customize them for a variety of different holidays. My Red White and Blue Deviled eggs are perfect for your Patriotic holiday get together. If you are looking for another way to make deviled eggs with bacon, our Bacon Jalapeno Deviled Egg Recipe may be just what you are looking for!
Expert Tips, Ingredient List and Suggestions for Recipe Success
Before you get started on the recipe, here are a few helpful tips and suggestions.
For this recipe, you will need
- mayo – any brand will work
- Dijon mustard – this really will add a wonderful tang to the eggs.
- Salted butter – since you won’t be adding salt, you can use salted butter.
- Bacon – any seasoned flavor will work
- Sage – this is a seasoning you must use during the Thanksgiving holidays
- Eggs – I normally use large when making deviled eggs
How Long Can They Sit out at Room Temperature?
The longest you should leave the eggs out are 2 hours max.
How Do You Get Boiled Eggs to Peel Easily?
After you boil the eggs, put them immediately into an ice bath for 10 to 15 minutes. When you remove them out of the cold water, tap the bottom of the egg and then the sides on the cutting board. Your shells should come off easily.
Can I Make Them Ahead of Time?
Yes. I normally make them a day ahead, however, when I make them, I keep the egg filing and the eggs separate. I fill them right before serving.
One key tip that I have found that is so helpful though is using a piping bag when I am filling my deviled eggs. It helps keep the eggs neater; at least in my opinion it does. Of course you can also use a Ziploc bag and cut a tip off to pipe instead of using an actual bag. Two of my favorite tips to use when piping are the Ateco #809 and the #828.
Step by Step Directions
Step 1: Add the eggs into a medium sized saucepan and fill with cool water. You will only want to add enough water to cover the eggs.
Step 2: Place the saucepan onto the stovetop and turn the burner to medium high.
Step 3: Bring the water to a hard rolling boil. Once the water gets to that point, remove the saucepan from the burner, cover, and let the eggs sit for 10 to 15 minutes.
Step 4: While the eggs are cooking, add ice cubes and cold water into a large bowl.
Step 5: Once the eggs are done, using a pair of tongs, carefully add them into the ice bath and let them cool. It will take approximately another 10 to 15 minutes.
Step 6: Once the eggs have cooled, tap the bottom of the egg on the cutting board or on your counter top, then gently tap the sides. Then start to peel the eggs.
Step 7: Using a knife, cut each egg in half. Then remove the yolk with a spoon.
Step 8: Add the yolk into a small bowl. Once you have all of the yolks out of the eggs, mash with a fork.
Step 11: Top each egg with a piece of the bacon.
Step 9: Add in all of the ingredients EXCEPT the bacon.
Step 10: Prepare your piping bag. Then add the egg mixture into the piping bag and fill your eggs.
Step 12: Enjoy!
How to Make Easy Thanksgiving Deviled Eggs
- 6 large eggs
- 1/2 t. salted butter melted
- 1 T. ground sage
- 2 slices bacon cooked and diced
- 2 T. and 2 t. mayonnaise
- 1 t. Dijon mustard
- Salt to taste optional
- In a medium sized saucepan, add the eggs gently and fill with cool water to just cover the eggs.
- Turn the heat to medium high and heat the water until it’s at a hard rolling boil. Once you get to that point, remove the saucepan from the heat, cover, and let sit for 10 to 15 minutes.
- While you are waiting on the eggs, make an ice bath in a large bowl with cold water and ice cubes. Once the eggs are done, add them into the ice water and let them cool for approximately 10 to 15 minutes.
- When the eggs have cooled down, tap the bottom of the egg on the cutting board and then tap the sides, peel the eggs immediately.
- Using a paring knife, cut each egg in half and remove the yolk with a teaspoon. Add the yolk into a bowl and mash with a fork. Then add in the melted butter and the remaining ingredients EXCEPT the bacon.
- Next prepare your piping bag by placing the tip into the bag and making a cut so you can push the tip through. Place the decorating bag into a large glass and spoon the egg mixture into the bag.
- Then carefully pipe the filling into each egg and then top with a piece of bacon.