These Thanksgiving Deviled Eggs take the classic and give it a seasonal twist. The filling is flavored with thyme, sage, and rosemary, so each bite has that cozy holiday taste. Shaping them to look like little pumpkins makes them extra festive on any fall table.
They’re easy to prep ahead and chill in the fridge, which means less last-minute work. And even if deviled eggs aren’t usually your thing, this version might just win you over.
Helpful Tips
- Ice bath helps with peeling: A cold water bath makes the eggs easier to peel cleanly, don’t skip it.
- Pipe for the pumpkin look: Use a piping bag with a round tip for smooth, pumpkin-shaped swirls. A zip-top bag with the corner cut off works too.
- Shape with a light hand: A chopstick or skewer works well for adding pumpkin “ridges” just press lightly.
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Thanksgiving Deviled Eggs
These Thanksgiving Deviled Eggs have a filling that is flavored with thyme, sage, and rosemary, so each bite has that cozy holiday taste.
Ingredients
- 6 eggs
- 1/4 cup mayonnaise
- 1/4 teaspoon yellow mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- salt and pepper to taste
- fresh chives chopped into “stems”
Instructions
- Place the eggs in a pot of water and heat to boiling. Cook for 10 minutes. Remove and set into an ice water bath for 20 minutes.
- Peel the eggs and slice them in half.
- Scoop the egg yolks into a bowl and add the mayonnaise, mustard, and spices. Mash with a fork until as smooth as you like it to be. Season with salt and pepper, to taste.
- Set egg white halves on a platter.
- Add the egg yolk mixture to a piping bag fitted with a large round tip.
- Pipe the yolk filling into the egg white halves in a circle. Placed the platter into the refrigerator and chill for 15-20 minutes to make it easier to make the groves of the pumpkin.
- Use a chopstick to lightly draw lines into the "pumpkins". Place the chive stems into the pumpkin tops.
- Chill in the refrigerator in an airtight container until ready to serve.
Notes
- Wetting the chopstick before you pull it across the top of the egg mixture will help it glide easily.
Nutrition
Calories: 63kcalCarbohydrates: 0.2gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 84mgSodium: 62mgPotassium: 33mgFiber: 0.03gSugar: 0.1gVitamin A: 143IUVitamin C: 0.01mgCalcium: 13mgIron: 0.4mg
Tried this recipe?Let us know how it was!
When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.