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Thanksgiving Deviled Eggs Trio – 3 Easy Festive Appetizers to Impress

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This Thanksgiving Deviled Eggs Trio features three festive flavors—classic smoked paprika, cranberry-walnut, and maple bacon—making for a colorful, crowd-pleasing appetizer platter. Quick to prepare, customizable, and make-ahead friendly, these deviled eggs are sure to be the star of your holiday table.

Ingredients

Scale
  • 9 large eggs
  • 1/3 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • Salt and black pepper, to taste
  • 1/4 teaspoon smoked paprika (plus more for garnish)
  • Chives, finely chopped, for garnish (optional)
  • 2 tablespoons dried cranberries, finely chopped
  • 1 tablespoon walnut pieces, finely chopped
  • 1/2 teaspoon orange zest
  • Small fresh thyme leaves, for garnish
  • 2 slices cooked bacon, crumbled
  • 1 teaspoon pure maple syrup
  • 1 teaspoon finely chopped green onion, plus more for garnish

Instructions

  1. Place 9 large eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat, then cover, remove from heat, and let sit for 10-12 minutes.
  2. Transfer eggs to a bowl of ice water and chill for at least 5 minutes. Peel eggs under running water.
  3. Slice eggs in half lengthwise. Remove yolks and place in a medium bowl. Arrange whites on a serving platter.
  4. Mash yolks with 1/3 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon white vinegar, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
  5. Divide the yolk mixture evenly into three bowls.
  6. For Classic Smoked Paprika: Stir 1/4 teaspoon smoked paprika into one bowl. Fill six egg whites and garnish with extra paprika and chives if desired.
  7. For Cranberry-Walnut: Add 2 tablespoons chopped dried cranberries, 1 tablespoon chopped walnuts, and 1/2 teaspoon orange zest to another bowl. Fill six egg whites and garnish with extra cranberry, walnut, and thyme leaves.
  8. For Maple Bacon: Mix 2 crumbled bacon slices, 1 teaspoon maple syrup, and 1 teaspoon green onion into the last bowl. Fill six egg whites and garnish with more bacon and green onion.
  9. Chill deviled eggs in the refrigerator for at least 30 minutes before serving. Cover tightly if making ahead.

Notes

Older eggs peel more easily than fresh ones. For a lighter version, substitute Greek yogurt for mayonnaise. For vegetarian, omit bacon and add smoked salt or extra paprika. Deviled eggs are best served cold and can be made up to 12 hours ahead; garnish just before serving for best presentation.

Nutrition

Keywords: deviled eggs, Thanksgiving appetizer, festive deviled eggs, cranberry walnut deviled eggs, maple bacon deviled eggs, smoked paprika deviled eggs, holiday appetizers, make-ahead appetizers, gluten-free appetizers, party food

Find it online: https://chrisfeasts.com/thanksgiving-deviled-eggs-trio-3-easy-festive-appetizers-to-impress/