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Turkey Deviled Eggs

Turkey Deviled Eggs - recipe card
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Creamy, savory deviled eggs made with finely shredded roasted turkey breast, Dijon mustard, and fresh chives folded into a silky Greek yogurt and mayonnaise filling. The turkey adds a lean, meaty bite while the paprika and chive garnish brings brightness and a classic deviled egg finish.

Ingredients

Scale
  • 8 large eggs, cold from the refrigerator
  • 1/2 cup cooked turkey breast, finely shredded or minced
  • 3 tablespoons full-fat Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon smoked paprika, plus extra for garnish
  • 1 tablespoon fresh chives, finely minced, divided
  • 1 teaspoon distilled white vinegar

Instructions

  1. Place the 8 cold eggs in a single layer in a medium saucepan. Cover with cold water by 1 inch, then add the distilled white vinegar to the water to help prevent cracking and make peeling easier.
  2. Set the saucepan on the stovetop over high heat and bring the water to a rolling boil, watching for large bubbles that break the surface rapidly. Once boiling, immediately cover the pot with a tight-fitting lid, remove from the heat, and let the eggs stand covered for exactly 12 minutes.
  3. While the eggs steep, prepare an ice bath by filling a large bowl halfway with ice cubes and cold water. After the 12 minutes, use a slotted spoon to transfer the eggs directly into the ice bath and let them chill for 5 minutes to stop the cooking and firm the whites.
  4. Peel the eggs under cool running water, starting at the wider end where the air pocket sits, gently cracking the shell all over and peeling away the shell and membrane together. Pat each peeled egg dry with paper towels.
  5. Slice each peeled egg in half lengthwise with a sharp paring knife, wiping the blade clean between cuts for neat, clean edges. Carefully scoop the yolks into a medium mixing bowl and set the 16 egg white halves on a serving platter, cut side up.
  6. Mash the egg yolks with a fork until they form a fine, uniform crumble with no visible lumps. Add the Greek yogurt, mayonnaise, Dijon mustard, fine sea salt, black pepper, and smoked paprika to the bowl.
  7. Stir the yolk mixture with the fork or a small whisk until completely smooth and creamy, about 1 to 2 minutes. Fold in the finely shredded turkey breast and 2 teaspoons of the minced chives, reserving the remaining 1 teaspoon of chives for garnish.
  8. Taste the filling and adjust the seasoning with additional salt or black pepper if needed. The mixture should be creamy but thick enough to hold its shape when piped or spooned.
  9. Transfer the filling to a piping bag fitted with a large star tip for a classic swirled look, or use a small spoon for a rustic finish. Fill each egg white half generously, dividing the filling evenly among the 16 halves so each gets about 1 tablespoon of filling.
  10. Mound the filling slightly above the rim of each egg white, creating a domed top rather than a flat surface so the garnish has height and visual appeal.
  11. Dust the tops of the filled eggs lightly with the extra smoked paprika, holding the spice jar several inches above to create an even, fine dusting. Sprinkle the reserved 1 teaspoon of minced chives evenly over all of the eggs.
  12. Chill the finished deviled eggs in the refrigerator, uncovered, for 10 to 15 minutes before serving to allow the filling to set and flavors to meld. Serve cold on a platter.
  13. If not serving immediately, cover loosely with plastic wrap after the filling has chilled and set, then refrigerate for up to 2 days. For best flavor and texture, let them stand at room temperature for 5 minutes before serving.

Notes

Store leftover turkey deviled eggs in an airtight container in the refrigerator for up to 2 days. To prevent the filling from drying out, place a sheet of plastic wrap directly over the eggs before sealing the lid. Do not freeze, as the egg whites will become rubbery and watery when thawed. For the best texture, consume chilled straight from the refrigerator. Do not reheat. These can be made up to 1 day ahead; prepare the eggs, peel and fill them, then refrigerate and garnish with paprika and chives just before serving.

Nutrition

Keywords: turkey deviled eggs, deviled eggs with turkey, leftover turkey deviled eggs, thanksgiving deviled eggs, turkey appetizer, deviled egg recipe, high protein snack, party appetizer, egg appetizer, holiday finger food

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