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Thanksgiving Deviled Eggs

Thanksgiving deviled eggs with a creamy yolk filling and “little turkey” toppings. Hard-boiled eggs are boiled, rested, chilled, then piped into tall mounds with candy corn tail feathers, plus bell pepper beaks and candy eyes.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large eggs Use eggs straight from the fridge.
  • 0.5 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp smoked paprika
  • 1 salt To taste.
  • 1 pepper To taste.
  • 0.5 cup candy corn For tail feathers.
  • 1 red bell pepper Cut into tiny triangles for beaks.
  • 48 candy eyes Use for turkey faces.

Equipment

  • 1 cast iron skillet

Method
 

Boil and peel the eggs
  1. Place the eggs in a pot and cover with cold water, then bring to a boil. Bring the pot to a rolling boil over high heat (no exact temperature needed).
  2. Cover the pot, remove from heat, and let stand 12 minutes. After the 12 minutes, chill the eggs in an ice bath, then peel.
Make the deviled filling
  1. Halve the eggs lengthwise and scoop out the yolks. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper until smooth.
Assemble turkey deviled eggs
  1. Pipe the filling into the egg whites in a tall mound. Fill each egg white evenly so it holds its shape.
  2. Press 4 candy corn pieces into the back of each egg to make tail feathers. Fan them slightly so they spread out like a small tail.
  3. Add a bell pepper beak and two candy eyes to the front of each mound. Position the beak just below the eyes for a turkey face.
  4. Chill the deviled eggs until serving. Keep them refrigerated until ready to plate.

Notes

Pro tip: For the smoothest filling and clean piping, mash the yolks thoroughly until no lumps remain, then chill the filling 10 minutes if it feels loose. Store assembled deviled eggs covered in the refrigerator for up to 3 days; for best texture, add the candy eyes and beaks right before serving. Freezing is not recommended. For a lighter option, use light mayonnaise in the yolk mixture (texture will be slightly softer).