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Thanksgiving Deviled Eggs

Thanksgiving Deviled Eggs - recipe card
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These Thanksgiving deviled eggs transform the classic appetizer into a festive holiday bite, with a creamy filling that echoes roasted turkey, sage, and cranberry. The yolks are whipped with mayonnaise, Dijon mustard, and finely minced roasted turkey, then topped with a jewel-like cranberry relish and crispy fried sage. Each bite is silky, savory, and balanced by a bright pop of tart-sweet cranberry.

Ingredients

Scale
  • 6 large eggs, cold from the refrigerator
  • 1/4 cup mayonnaise, full-fat
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon fine sea salt, plus more for the egg water
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika, plus extra for garnish
  • 3 tablespoons cooked roast turkey breast, very finely minced
  • 1 tablespoon fresh sage leaves, very finely minced, plus 12 small whole sage leaves for frying
  • 2 tablespoons unsalted butter
  • 3 tablespoons cranberry relish or whole-berry cranberry sauce, excess liquid drained
  • 1 tablespoon fresh chives, thinly sliced, for garnish

Instructions

  1. Place the 6 cold eggs in a single layer in a medium saucepan and cover them with cold water by 1 inch. Add 1 teaspoon of fine sea salt to the water to help the shells separate cleanly if any cracking occurs during cooking.
  2. Set the saucepan over medium-high heat and bring the water to a rolling boil. As soon as the water reaches a full, vigorous boil, remove the pan from the heat, cover it with a tight-fitting lid, and let the eggs sit undisturbed in the hot water for exactly 12 minutes.
  3. While the eggs cook, prepare an ice bath by filling a medium bowl halfway with ice cubes and cold water. When the 12 minutes are up, use a slotted spoon to transfer the eggs immediately to the ice bath and let them chill for at least 5 minutes to stop the cooking and prevent a gray-green ring around the yolks.
  4. Meanwhile, fry the sage garnish: melt the 2 tablespoons of unsalted butter in a small skillet over medium heat. When the butter foams and the foaming subsides, add the 12 whole sage leaves in a single layer and fry for 30 to 45 seconds per side, until the leaves darken slightly and become crisp but not browned. Transfer with tongs to a paper towel-lined plate and set aside.
  5. Peel the cooled eggs by gently tapping each egg on the counter to crack the shell, then rolling it between your palm and the counter to loosen the shell all over. Peel under a thin stream of cold running water to help release any stubborn shell fragments, then pat the peeled eggs dry with paper towels.
  6. Slice each peeled egg in half lengthwise with a sharp chef’s knife. Carefully pop the yolks out into a medium mixing bowl, using a small spoon to coax out any yolks that stick, and set the whites cut-side up on a serving platter.
  7. Mash the yolks with a fork until they form a fine, even crumble with no large lumps. Add the 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1/4 teaspoon fine sea salt, 1/8 teaspoon freshly ground black pepper, and 1/4 teaspoon smoked paprika. Stir with a fork or small whisk until the mixture is completely smooth and creamy, scraping the sides of the bowl to incorporate everything evenly.
  8. Fold the 3 tablespoons of finely minced roast turkey and the 1 tablespoon of finely minced fresh sage into the yolk mixture with a rubber spatula. Stir gently until the turkey and sage are evenly distributed; the filling should be thick enough to hold its shape when piped but still silky.
  9. Transfer the filling to a piping bag fitted with a large star tip, or if you prefer a rustic look, use a zip-top bag with the corner snipped off. Pipe the filling generously into each egg white half, using a circular motion to create a swirled peak that rises about 1/2 inch above the white.
  10. Top each filled egg with a small spoonful of the drained cranberry relish, about 1/2 teaspoon per egg, nestling it gently into the piped swirl so it stays put. Place one fried sage leaf on top of the cranberry on each egg.
  11. Sprinkle the finished eggs lightly with extra smoked paprika and scatter the 1 tablespoon of sliced fresh chives over the entire platter. Serve immediately for the best texture, or cover and refrigerate for up to 4 hours before serving.

Notes

Storage: Refrigerate leftover deviled eggs in an airtight container, separated by layers of parchment paper, for up to 2 days. The fried sage will lose its crispness once refrigerated; refresh it in a 300°F (150°C) oven for 2 to 3 minutes. Do not freeze deviled eggs; the egg whites and the creamy filling both become watery and rubbery when thawed. Make ahead: Boil and peel the eggs up to 1 day in advance, keeping the peeled whites and yolks separate in airtight containers in the refrigerator. Assemble the filling and pipe up to 4 hours before serving. If the filling thickens too much after chilling, let it sit at room temperature for 10 minutes and stir before piping.

Nutrition

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Find it online: https://inagartencooks.com/thanksgiving-deviled-eggs/