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Thanksgiving Deviled Eggs

Thanksgiving deviled eggs with creamy yolk filling piped into egg white halves, then finished with candy corn tail feathers and cute turkey faces. A make-ahead appetizer with perfectly set yolks and bright, crunchy decorations.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use room-temperature eggs for more even cooking.
Filling
  • 0.5 cup mayonnaise For a smooth, pipeable texture.
  • 1 tbsp Dijon mustard Provides tang and classic deviled flavor.
  • 1 tsp apple cider vinegar Balances the richness.
  • 0.25 tsp smoked paprika Adds warm smoky color to the filling.
  • 1 salt and pepper to taste Season at the end to preference.
Turkey decorations
  • 0.5 cup candy corn For tail feathers.
  • 1 small red bell pepper, cut into tiny triangles For beaks.
  • 48 candy eyes For turkey faces.

Equipment

  • 1 sheet pan

Method
 

Boil and peel
  1. Place eggs in a pot and cover with cold water, then bring to a boil. Visual cue: you should see a steady boil with bubbles across the pot surface.
  2. Cover the pot, remove from heat, and let the eggs stand 12 minutes. Visual cue: the yolks should look fully set when you peek one egg after the rest.
  3. Transfer eggs to an ice bath to chill, then peel. Visual cue: fully chilled eggs will peel cleanly without tearing the whites.
Make the filling
  1. Halve the eggs lengthwise and remove the yolks into a bowl. Visual cue: you’ll have 24 egg halves ready to fill.
  2. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper until smooth. Visual cue: the mixture should be thick, creamy, and pipeable.
Assemble turkey deviled eggs
  1. Pipe the filling into the egg whites in a tall mound. Visual cue: the filling should stand up clearly above the egg whites.
  2. Press 4 candy corn pieces into the back of each egg to make tail feathers. Visual cue: the candy corn should fan outward like feathers.
  3. Add a bell pepper beak and two candy eyes to the front of each mound. Visual cue: the face should be centered on the top of the filling.
  4. Chill until serving. Visual cue: the filling firms up and the decorated candies stay put.

Notes

Pro tip: for the cleanest filling and best “mound” shape, chill the peeled egg halves briefly before piping, then keep the filling thick and well mixed. Refrigerate in a covered container up to 2 days; assemble and decorate no more than a day ahead for the freshest candy details. Freezing is not recommended due to texture changes in the yolk filling. For a lighter option, swap half the mayonnaise for plain Greek yogurt while keeping the same seasonings for a similar tangy flavor.