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Thanksgiving Deviled Eggs

Thanksgiving deviled eggs with creamy yolk filling, cranberry dots, candied pecans, and crispy sage. Boiled-to-ready eggs are peeled, halved, piped, then chilled for clean, festive bites.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

large eggs
  • 12 large eggs
mayonnaise
  • 0.5 cup mayonnaise
Dijon mustard
  • 1 tsp Dijon mustard
apple cider vinegar
  • 1 tsp apple cider vinegar
poultry seasoning
  • 0.25 tsp poultry seasoning
salt
  • 0.25 tsp salt
black pepper
  • 0.125 tsp black pepper
whole berry cranberry sauce
  • 0.25 cup whole berry cranberry sauce
candied pecans, finely chopped
  • 0.25 cup candied pecans, finely chopped
bacon, cooked and crumbled
  • 4 slice bacon, cooked and crumbled
sage leaves
  • 12 sage leaves
butter
  • 2 tbsp butter For frying the sage leaves crisp.

Equipment

  • 1 sheet pan

Method
 

Boil and cool the eggs
  1. Place the eggs in a pot and cover with cold water, then bring to a boil. Cover the pot, remove from the heat, and let stand for 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve the eggs lengthwise, keeping the whites intact.
Make the filling and fill the eggs
  1. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, poultry seasoning, salt, and black pepper until smooth. The mixture should be creamy with no visible yolk lumps.
  2. Pipe the filling into the egg whites. Fill each half fully so the tops look neat and level.
Top and chill
  1. Top each egg with a small dot of whole berry cranberry sauce, then add candied pecans and bacon. The toppings should sit centered on the filling for a layered look.
  2. Fry the sage leaves crisp in butter, then place one crispy sage leaf on each deviled egg. Chill the eggs until serving so the sage stays crisp and the filling firms up.

Notes

Pro tip: For the cleanest piped filling, mash the yolks thoroughly until completely smooth before mixing in mayo and seasonings. Refrigerate deviled eggs in a covered container for up to 3 days; for best texture, add the crispy sage right before serving and keep it slightly separate if possible. Freezing is not recommended due to texture changes. If you want a lighter option, swap mayonnaise for plain Greek yogurt 1:1 and season to taste.