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Thanksgiving Deviled Eggs

Thanksgiving deviled eggs with creamy yolk filling and bright cranberry sauce. Hard-boiled eggs are halved, filled, then topped with candied pecans, bacon crumbles, and crisp-fried sage.
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Prep Time 25 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 305
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled egg filling
  • 0.5 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp poultry seasoning
  • 0.25 tsp salt
  • 0.125 tsp black pepper
Toppings
  • 0.25 cup whole berry cranberry sauce
  • 0.25 cup candied pecans, finely chopped
  • 4 slices bacon, cooked and crumbled
  • 12 small sage leaves, fried crisp in butter

Equipment

  • 1 sheet pan

Method
 

Boil and cool the eggs
  1. Place 12 large eggs in a pot and cover with cold water, then bring to a boil over high heat. Once boiling, cover the pot, remove from heat, and let the eggs stand for 12 minutes.
  2. Transfer the eggs to an ice bath and chill for 10 minutes, then peel and halve lengthwise. Use the halved eggs so the yolk side faces up.
Make the deviled filling
  1. Mash the egg yolks with mayonnaise, Dijon mustard, apple cider vinegar, poultry seasoning, salt, and black pepper until smooth. Stop when the mixture is creamy and fully combined with no dry bits.
Fill and assemble
  1. Pipe the filling into the egg white halves, filling each cavity evenly. Keep the filling level so toppings sit neatly.
  2. Top each deviled egg with a small dot of whole berry cranberry sauce and sprinkle with candied pecans and bacon crumbles. Add the toppings right before serving for best texture.
  3. Finish each egg with a crispy sage leaf and chill until serving. Arrange on a platter and keep cold while you serve.

Notes

For the smoothest filling, mash yolks thoroughly until no lumps remain before piping. Store assembled deviled eggs covered in the refrigerator for up to 2 days; for best results, add the crispy sage shortly before serving. Freezing is not recommended because the texture of eggs changes. For a lighter option, use light mayonnaise or half mayonnaise/Greek yogurt in the filling.