Deviled Eggs are a classic appetizer that is quick, easy and can be made ahead. These little bites always remind me of Easter but are a year round favorite.
I’ve always thought of deviled eggs as an Easter appetizer. No idea why – maybe it was when my mom made them when I was growing up? Whatever the reason, it never occurred to me to make this popular appetizer for any other holiday or party.
However, I recently received several suggestions for deviled eggs as a Thanksgiving appetizer. I was surprised and ignored the first recommendation, since it didn’t seem fitting for this time of year. However, when the suggestion kept popping up, I realized that my preconceptions of deviled eggs may have been wrong. In fact, this was the perfect appetizer for this Thanksgiving, when I’ll be hosting my parents, hubby’s parents, and our siblings for a long weekend. I had been looking for an appetizer that could be made in advance with no cooking the day of and that was vegetarian. Deviled eggs (an appetizer my hubby loves but never gets) fit the bill.
Sure enough, this version of the appetizer – one that my mom made when I was growing up was a hit. I was thrilled to be able to prep these little bites the day before and simply pull from the fridge to serve. Even starting with making the hard boiled eggs, this appetizer comes together in just 30 minutes (and without the oven, if you are wanting to make and serve the same day!). So if you haven’t already planned your Thanksgiving menu, consider adding this traditional appetizer to your list.
Thanksgiving menu done? Perhaps bookmark this one for Christmas, New Years, Easter, or any other day you might be entertaining.
Recipe Notes for Deviled Eggs:
- This post starts with hardboiled eggs. If you’re unfamiliar with making hardboiled eggs, Fresh April Showers has a tutorial for making hardboiled eggs in the Instant Pot.
- 9 large eggs hard boiled, shells removed, and halved lengthwise
- 1/4 - 1/3 c. mayonnaise
- 2 tsp. spicy brown mustard I used Kosciusko mustard
- 1/4 tsp. kosher salt
- 1/4 tsp. pepper
- minced fresh chives or paprika for garnish
Separate egg whites from egg halves, placing yolks in a small bowl and egg whites on a plate or serving platter in a single layer.
In a small bowl, mix hard boiled egg yolks, 1/4 c. mayo, mustard, salt, and pepper with a fork, smashing egg yolks so that the mixture is smooth. If it's not smooth enough, try beating with electric beaters. If it's a little too thick, add a little extra mayonnaise.
Spoon (or if it's super smooth, pipe with a pastry bag) about 1 Tbs. of the egg yolk mixture into each egg white. Top with a sprinkle of chopped chives or a dusting of paprika.
Deviled eggs may be wrapped tightly in plastic wrap until serving. Serve cold.
A Books n’ Cooks original recipe.