Classic Deviled Eggs: A Complete Thanksgiving Recipe

Classic Deviled Eggs ingredients and timing

Deviled eggs are a familiar American gathering appetizer with stronger family and regional associations than turkey or stuffing. They are included as a chilled opening bite, not ranked as a nationally universal Thanksgiving dish. ^[4]

Yield: 24 halves. Prep time: 25 minutes. Cook time: 12 minutes. Total time: 55 minutes including chilling. Ingredients: 12 large eggs; 1/2 cup mayonnaise; 2 teaspoons Dijon mustard; 1 teaspoon yellow mustard; 1 1/2 teaspoons apple cider vinegar; 1/4 teaspoon kosher salt; 1/8 teaspoon black pepper; smoked or sweet paprika; and 1 tablespoon finely sliced chives. ^{[1] [3]}

How to make classic deviled eggs

1. Put eggs in a saucepan and cover with cold water by 1 inch. Bring just to a boil, cover, remove from heat and stand 11 minutes. Transfer immediately to ice water for at least 10 minutes. 2. Peel, rinse away shell fragments and pat dry. Halve lengthwise. 3. Press yolks through a fine sieve or mash very thoroughly. Mix with mayonnaise, both mustards, vinegar, salt and pepper until smooth. 4. Spoon or pipe filling into the whites. Dust with paprika and chives. Keep chilled until serving and return the platter to the refrigerator within two hours. ^{[1] [3]}

Make-ahead, storage and substitutions

Cook and peel the eggs up to two days ahead, storing them covered and refrigerated. The filling can be mixed one day ahead and kept separately; fill the whites within several hours of serving for the neatest appearance. Use pasteurized eggs for guests at higher risk when a recipe might leave yolks undercooked, although this method cooks them firm. Refrigerated hard-cooked eggs should be used within one week; assembled deviled eggs are best within two days. ^{[2] [3]}