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
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