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For the best Thanksgiving deviled eggs, you will need: - 6 large eggs - 3 tablespoons creamy mayonnaise - 1 teaspoon smooth Dijon mustard - 1 tablespoon tangy apple cider vinegar - 1/4 cup finely chopped celery - 2 tablespoons finely chopped shallots - 1 teaspoon smoky paprika - Salt and pepper to taste These ingredients give the eggs a rich and tasty filling. The creamy mayo blends well with the yolks. Dijon mustard adds a nice zing, while apple cider vinegar brings brightness. The celery adds crunch, and the shallots add sweetness. The smoky paprika finishes it off with flavor. To make your deviled eggs stand out, try these garnishes: - Fresh chives, finely chopped - Additional smoked paprika for color These garnishes not only look great but also enhance the taste. Chives give a fresh herb note, while more paprika adds a fun pop. When serving your deviled eggs, consider these pairings: - A light salad with crisp greens - Crackers or toasted bread for crunch - A selection of meats like turkey or ham These pairings create a well-rounded appetizer plate. They balance flavors and add texture, making your Thanksgiving spread even better. To start, place six large eggs in a medium pot. Make sure they sit in a single layer. Next, add cold water until it covers the eggs by about one inch. Turn on the heat to medium-high and bring the water to a boil. Once it boils, cover the pot and take it off the heat. Let it sit for 12 minutes. After that, transfer the eggs to a bowl of ice water. Let them cool there for about five minutes. This stops the cooking and helps with peeling. Once the eggs are cool, gently tap each one on a hard surface to crack the shell. Peel the eggs under cold running water for an easy finish. Slice the eggs in half lengthwise and remove the yolks with a small spoon. Place the yolks in a bowl. Mash the yolks with a fork until smooth. Add three tablespoons of creamy mayonnaise, one teaspoon of Dijon mustard, and one tablespoon of apple cider vinegar. To this mix, add 1/4 cup of chopped celery and 2 tablespoons of chopped shallots. Finally, sprinkle in one teaspoon of smoky paprika. Stir until the mixture is creamy. Taste and add salt and pepper as needed. Now comes the fun part! You can either spoon or use a piping bag to fill the egg whites with the yolk mixture. Make sure each egg is generously filled. For the finishing touch, lightly sprinkle some smoked paprika on top and add finely chopped fresh chives. This adds both color and flavor. Arrange the deviled eggs on a nice plate for your Thanksgiving feast. Enjoy! To peel hard-boiled eggs easily, start with older eggs. Fresh eggs are harder to peel. After boiling, cool the eggs in ice water. This step helps loosen the shell. When peeling, tap the egg gently on a hard surface. Then, peel it under running cold water. This method helps remove the shell without damaging the egg. For the best hard-boiled eggs, follow these timing tips. Bring the water to a boil before adding the eggs. Once the water boils, cover the pot and turn off the heat. Let the eggs sit for 12 minutes. This timing gives you perfect yolks without greenness. Afterward, cool the eggs in ice water for about 5 minutes. This stops the cooking process and firms up the whites. Presentation can make your deviled eggs shine at Thanksgiving. Use a decorative plate or a festive platter. Arrange the eggs in a circle or a fun pattern. Garnish them with fresh chives for color and flavor. You can also sprinkle extra smoked paprika on top. These small touches will impress your guests and make the dish festive. {{image_4}} Classic Thanksgiving deviled eggs are simple yet delicious. I start with the basic filling. The creamy mix of mayonnaise, Dijon mustard, and apple cider vinegar gives a tasty tang. I always add chopped celery for a nice crunch and shallots for a touch of sweetness. It’s a crowd-pleaser, perfect for any gathering. I finish them with a sprinkle of smoky paprika and fresh chives. This classic version brings back warm memories of family dinners. If you love heat, try spicy Thanksgiving deviled eggs. To the classic filling, I add a teaspoon of hot sauce. This kick makes them exciting! You can also mix in diced jalapeños for a fresh twist. The heat pairs well with the creamy yolk filling. I still add my chopped celery and shallots for extra flavor. Garnish with a slice of jalapeño on top for a fun touch. These spicy bites will have your guests talking! For a fresh and vibrant option, go for herb-infused Thanksgiving deviled eggs. I love adding fresh herbs like dill, parsley, or chives to the filling. The herbs brighten the flavor and scent. You can mix in a teaspoon of fresh lemon juice for a zesty punch. This version feels especially light and festive. Top with an extra herb sprig for a lovely finish. These herb-infused eggs are a delightful twist on the classic! After your feast, store any leftover deviled eggs in the fridge. Place them in an airtight container to keep them fresh. You can also cover the tray with plastic wrap if you don't have a container. Keep them chilled until you're ready to eat again. For the best taste, eat deviled eggs within three days. If you notice any changes in color or smell, toss them out. To prevent the egg whites from drying, avoid exposing them to air too much. You can also lay a damp paper towel over the eggs if they sit out for a bit. Deviled eggs are best served cold, so reheating is not needed. If you want to serve them warm, place them in a warm spot for a few minutes. Just remember, they taste best when chilled. Enjoy your deviled eggs fresh for the best flavor! Homemade deviled eggs can last up to three days in the fridge. Store them in a sealed container to keep them fresh. The eggs may dry out if left uncovered. Always check for any off smells or changes in texture before eating. Yes, you can make deviled eggs a day ahead of your event. Prepare them and store them in the fridge. Cover them tightly to maintain freshness. This helps save time on the day of your gathering. Just add the garnish right before serving for the best look. If you want a mayo substitute, try Greek yogurt or avocado. Greek yogurt adds creaminess and tang. Avocado gives a rich, buttery flavor. You can also use sour cream for a different taste. Each option will change the flavor a bit, so choose what you like best. Thanksgiving deviled eggs are a wonderful addition to any feast. We explored main ingredients, garnishes, and serving ideas. You learned step-by-step how to boil, fill, and garnish your eggs. The tips helped you with peeling and presentation. Variations like spicy and herb-infused options spice things up. Lastly, I gave you storage tips and answered common questions. Now, you’re ready to wow your guests with your deviled eggs. Enjoy your cooking and happy Thanksgiving!

Thanksgiving Deviled Eggs

Elevate your Thanksgiving celebration with these delicious Thanksgiving Deviled Eggs! This easy recipe features creamy yolk filling with a perfect blend of mayonnaise, Dijon mustard, and smoky paprika, finished off with fresh chives for a burst of flavor. Perfect as an appetizer or side dish, these deviled eggs add a festive touch to your table. Click through for step-by-step instructions and impress your guests with this delightful treat!
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Ingredients
  

6 large eggs

3 tablespoons creamy mayonnaise

1 teaspoon smooth Dijon mustard

1 tablespoon tangy apple cider vinegar

1/4 cup finely chopped celery for crunch

2 tablespoons finely chopped shallots for sweetness

1 teaspoon smoky paprika for flavor

Salt and pepper to taste, for seasoning

Fresh chives, finely chopped for garnish

Instructions
 

Carefully position the eggs in a medium-sized pot, ensuring they sit in a single layer. Pour in enough cold water to fully cover the eggs by about an inch. Place the pot over medium-high heat and bring the water to a boil.

    When the water reaches a rolling boil, immediately cover the pot with a lid, remove it from the heat, and allow it to rest undisturbed for 12 minutes.

      Once the time is up, transfer the eggs gently into a bowl filled with ice water. Let them sit in the ice bath for approximately 5 minutes to halt the cooking process.

        After cooling, tap each egg gently on a hard surface to crack the shell, then peel them under running cold water to ensure a smooth finish. Slice the eggs in half lengthwise and carefully remove the yolks with a small spoon, placing the yolks in a mixing bowl.

          Using a fork, mash the yolks until smooth. Stir in the mayonnaise, Dijon mustard, apple cider vinegar, chopped celery, chopped shallots, and smoked paprika, mixing until everything is well combined and creamy.

            Taste the filling and season it with salt and pepper, adjusting as necessary to your preference.

              Either spoon or use a piping bag to place the yolk mixture back into the hollowed-out egg whites, ensuring an attractive and generous fill.

                Finish each deviled egg with a light sprinkle of smoked paprika and a few finely chopped fresh chives to add a burst of color and flavor.

                  - Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 halves

                    - Presentation Tips: Arrange the deviled eggs on a decorative serving plate or a platter, garnished with additional fresh chives to elevate the dish for your Thanksgiving feast.