Go Back

Thanksgiving Deviled Eggs

Thanksgiving deviled eggs with a smooth, pipeable yolk filling, topped with cranberry sauce, candied pecans, crisp sage, and bacon. Boiled then ice-bathed eggs make clean halves for neat piping and a festive fall bite.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

large 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

Equipment

  • 1 sheet pan

Method
 

Boil and peel the eggs
  1. Place the eggs in a pot and cover with cold water, then bring to a boil. Cover the pot, remove from heat, and let stand exactly 12 minutes with the eggs fully submerged, until the yolks are set.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise, using cut-side up so the whites hold their shape.
Make and fill the deviled yolks
  1. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, poultry seasoning, salt, and black pepper until smooth. Mix until the texture looks glossy and pipeable, with no visible yolk lumps.
  2. Pipe the filling into the egg whites. Fill each half to the top for a clean, uniform look.
Top and chill
  1. Add a small dot of cranberry sauce, candied pecans, and bacon to each egg. Finish the topping so every bite includes all three textures.
  2. Add a crispy sage leaf to each, then chill until serving. Keep them cold so the sage stays crisp, about as long as needed before serving.

Notes

Pro tip: Let the eggs cool completely in the ice bath so yolks stay tender and the filling pipes smoothly without crumbling. Store assembled deviled eggs covered in the refrigerator for up to 2 days; for best crisp sage, add the sage leaf right before serving. Freezing is not recommended because the whites and cranberry topping texture can break down. For a lighter option, use a reduced-fat mayonnaise—keep the seasoning amounts the same for balanced flavor.