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Thanksgiving Deviled Eggs

Thanksgiving deviled eggs pair smooth, sage-seasoned yolk filling with tangy cranberry sauce and lightly crushed crispy fried onions. Boil and chill the eggs, fill the whites, then add the festive toppings just before serving.
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Prep Time 5 minutes
Cook Time 12 minutes
Chilling 30 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the eggs
  • 6 eggs large
  • 4 cup water cold, plus more as needed
For the filling
  • 0.25 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp sage dried, rubbed
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
For the garnish
  • 3 tbsp whole-berry cranberry sauce
  • 2 tbsp crispy fried onions lightly crushed

Method
 

Cook and cool the eggs
  1. Place the eggs in a 2-quart saucepan in a single layer and add enough cold water to cover them by 1 inch, using the listed water and more as needed.
  2. Bring the water to a full boil over high heat.
  3. Cover the pan and remove it from the heat; let the eggs stand for 12 minutes.
  4. Drain the eggs and rinse under cold running water until thoroughly cool, about 5 minutes.
  5. Peel the eggs.
Make the filling
  1. Halve the eggs lengthwise and transfer the yolks to a medium bowl.
  2. Arrange the whites cut side up on a serving platter.
  3. Mash the yolks with the mayonnaise, Dijon mustard, apple cider vinegar, sage, salt, and pepper until smooth.
Fill and chill
  1. Spoon or pipe the yolk mixture evenly into the egg white halves.
  2. Cover and refrigerate for at least 30 minutes.
Garnish and serve
  1. Top each egg half with a small dab of cranberry sauce and a sprinkle of crushed crispy fried onions just before serving.

Notes

For neat filling, pipe the yolk mixture after mashing until smooth. Refrigerate covered for up to 2 days; freezing is not recommended. For a lighter filling, replace some of the mayonnaise with plain Greek yogurt.