Our Thanksgiving Deviled Eggs are easy to make and creamy, tangy, and savory thanks to the sage, mayo, Dijon mustard, and of course the bacon.
Course Appetizers and Dips
Cuisine American
Keyword How to make Deviled Eggs, How to Make Thanksgiving Deviled Eggs, Thanksgiving Deviled Eggs, Thanksgiving Deviled Eggs Recipe
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Additional Time 15 minutesminutes
Total Time 40 minutesminutes
Servings 12
Calories 52kcal
Author Rhonda
Ingredients
6large eggs
½t.salted buttermelted
1T.ground sage
2slicesbaconcooked and diced
2T.and 2 t. mayonnaise
1t.Dijon mustard
Salt to tasteoptional
Instructions
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.