How to Make Easy Thanksgiving Deviled Eggs

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

Cook Time 15

Additional Time 15

Total Time 40

Servings

Calories 52kcal

Author Rhonda

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.
Enjoy!