Thanksgiving Deviled Eggs
Fun and festive Thanksgiving Deviled Egg recipe. This is the best recipe for an easy appetizer that both kids and adults will love.
Ingredients
- 14 eggs large
- ½ cup mayonnaise can use part Greek yogurt, see note 1
- 1 Tablespoons sweet relish see note 2
- 2 ½ teaspoons yellow mustard or brown
- salt and pepper to taste, I start with about ¼ teaspoon of each
- colored bell peppers for turkey feathers
- carrots for the beak
- candy eyeballs or olives for the eyes
Instructions
Boil the Eggs:
- Place all of the eggs in a large pot and cover with cold water. Add a ½ teaspoon or so baking soda (this should help the eggs peel more easily) and bring to a boil. Remove from heat, cover, and let sit for 12 minutes. Immediately place eggs in a ice water for 10+ minutes. Peel and cut in half lengthwise.
Make the Filling:
- Place 2 whole eggs plus the remaining 12 yolks into the bowl of a food processor. Add the mayo, relish, mustard, salt and pepper. Mix on high until pretty smooth, scraping down the sides around 10 seconds into mixing. Scoop the filling into a piping bag with a star tip (or other of your choosing).
Make the Turkeys:
- Slice colored bell peppers thinly to form the feathers. Slice thin rounds of carrot, then cut those into 6ths, forming triangles. If using olives for eyes, use a straw and press into the olive to cut out circular eyes.
- Pipe filling generously into the yolk holes on the egg whites. Arrange the feathers (I thought it looked best having the feathers extend out over the long end of the egg) and add the eyes and beak. Arrange on a bed of parsley, if desired.
Notes
- We love substituting plain Greek yogurt for mayonnaise for a little bit of that tangy flavor and extra protein. Just make sure not to use all Greek yogurt or the texture is off. We recommend having about 30% or more be mayo.
- If your relish is has big chunks, we recommend running it through a blender real quick. I used relish with big chunks and it kept clogging my pastry bag.
- I found after adding my feathers that I wanted more filling on my deviled eggs, so I added a bit more and I really liked the way that looked more.
- Make ahead: Prep all ingredients, then assemble just before serving.
Nutrition
Serving: 2halvesCalories: 142kcalCarbohydrates: 1gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 195mgSodium: 142mgPotassium: 78mgFiber: 0.1gSugar: 1gVitamin A: 299IUVitamin C: 0.1mgCalcium: 31mgIron: 1mg
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