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Thanksgiving Deviled Eggs

Thanksgiving deviled eggs with a creamy yolk filling are piped into tall mounds and finished with candy corn tail feathers, plus bell pepper beaks and candy eyes. This classic method uses a boil-then-stand cook for easy peeling and a smooth, pipeable texture.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use cold eggs straight from the fridge for best peeling.
Yolk filling
  • 0.5 cup mayonnaise For a smooth filling that pipes cleanly.
  • 1 tbsp Dijon mustard Adds classic deviled egg tang.
  • 1 tsp apple cider vinegar Balances the richness.
  • 0.25 tsp smoked paprika Adds gentle smoky color.
  • 0.1 salt Use to taste.
  • 0.1 pepper Use to taste.
Turkey decorations
  • 0.5 cup candy corn Tail feathers (4 pieces per egg).
  • 1 small red bell pepper Cut into tiny triangles for beaks.
  • 48 candy eyes Two per deviled egg mound.

Equipment

  • 1 sheet pan

Method
 

Boil and cool eggs
  1. Place 12 large eggs in a pot and cover with cold water, then bring to a boil over high heat with the eggs fully submerged.
  2. Cover the pot, remove from heat, and let stand for 12 minutes, then chill the eggs in an ice bath and peel.
Make the filling and fill the egg whites
  1. Halve the boiled eggs lengthwise, then mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper until smooth.
  2. Pipe the filling into the egg whites in a tall mound so the tops hold their shape.
Turkey decoration
  1. Press 4 candy corn pieces into the back of each egg to make tail feathers.
  2. Add a bell pepper beak and two candy eyes to the front of each mound.
Chill to serve
  1. Chill the deviled eggs until serving so the filling firms up and the decorations stay in place.

Notes

For the cleanest piping, mash the yolks thoroughly first, then check seasoning before filling the egg whites. Refrigerate in a sealed container up to 3 days; do not freeze as the egg texture can become watery. For a simple swap, use Dijon-style whole-grain mustard or low-fat mayonnaise if you want a lighter filling while keeping the same turkey decoration.