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Thanksgiving Deviled Eggs

Thanksgiving deviled eggs with creamy yolk filling, cranberry-pecan crunch, and crispy sage. Boiled, chilled, then piped for clean, festive presentation—perfect for a fall appetizer spread.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled yolk 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

Method
 

Boil and rest the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise.
Make the deviled filling
  1. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, poultry seasoning, salt, and black pepper until smooth.
Fill and top
  1. Pipe or spoon the filling into the egg whites.
  2. Top each with a small dot of cranberry sauce, candied pecans, and bacon crumbles.
  3. Add a crispy sage leaf to each, then chill until serving with a neat, set surface.

Notes

Pro tip: use very smooth, fully cooled yolks for a pipeable filling—if it feels thick, mash longer until creamy. Store deviled eggs covered in the refrigerator up to 2 days; for best texture, add the crispy sage right before serving. Freezing is not recommended. For a lighter option, use light mayonnaise (and keep the yolk mash smooth) while preserving the same toppings.