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Thanksgiving Deviled Eggs

Thanksgiving deviled eggs with creamy yolk filling and fun turkey-style candy corn tail feathers. Hard-boiled eggs are chilled, peeled, piped into tall mounds, then finished with bell pepper beaks and candy eyes for an easy holiday appetizer.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Eggs and filling
  • 12 large eggs Large eggs, for hard-boiling.
  • 0.5 cup mayonnaise Use plain mayonnaise for a classic creamy filling.
  • 1 tbsp Dijon mustard Provides tang and color.
  • 1 tsp apple cider vinegar Balances richness in the yolk mixture.
  • 0.25 tsp smoked paprika Adds mild smoky warmth.
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
Turkey decorations
  • 0.5 cup candy corn Use pieces for tail feathers.
  • 1 small red bell pepper Cut into tiny triangles for the beaks.
  • 48 candy eyes For turkey-style faces.

Method
 

Boil, chill, and peel
  1. Place the 12 large eggs in a pot and cover with cold water, making sure the eggs are fully submerged.
  2. Bring the pot to a boil over high heat, then cover and remove from heat.
  3. Let the eggs stand covered for 12 minutes, then transfer them to an ice bath to chill before peeling.
  4. Peel the eggs and pat them dry so the filling pipes cleanly.
Make the deviled filling
  1. Halve the peeled eggs lengthwise and scoop the yolks into a bowl.
  2. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper until smooth and thick.
Fill and decorate as turkeys
  1. Pipe the yolk mixture into the egg whites in a tall mound using a piping bag or zip-top bag.
  2. Press 4 candy corn pieces into the back of each egg to make tail feathers.
  3. Add a bell pepper beak and two candy eyes to the front of each mound.
  4. Chill the deviled eggs until serving so they hold their shape.

Notes

For the cleanest-looking “turkey” tails and piping mounds, keep the egg whites chilled until the moment you fill them. Store covered in the refrigerator up to 2 days; do not freeze. For a lighter option, swap half the mayonnaise for plain Greek yogurt to keep the filling creamy with less fat.