To make deviled eggs for Thanksgiving, hard-cook the eggs, chill them, mash the yolks with mayonnaise, mustard, and a pinch of salt, then spoon or pipe the filling back into the whites. They are a classic starter you can cook a day ahead and fill close to serving time. For other first-course ideas, see what appetizers to serve on Thanksgiving. More side-dish help is in Thanksgiving side dishes and the Thanksgiving guide.
Hard-cook, chill, and fill
For a dozen halves, start with 6 large eggs (scale up as needed; plan on 2 halves per person if they are one of several appetizers). Place the eggs in a single layer in a saucepan, cover with cold water by an inch, and bring just to a boil. Turn off the heat, cover, and let stand 10 to 12 minutes. Transfer the eggs to an ice bath, then peel. Slice each egg lengthwise, pop the yolks into a bowl, and mash them with about 3 tablespoons mayonnaise, 1 teaspoon Dijon or yellow mustard, a pinch of salt, and a little pepper or paprika until the filling is smooth and pipeable. Spoon or pipe it into the whites and dust with paprika. A zip-top bag with a snipped corner works if you do not have a piping bag.
Make them ahead and get them to the table safely
You can hard-cook and peel the eggs up to 2 days ahead and keep the whites and mashed yolk filling in separate covered containers in the refrigerator. Fill the eggs the day you serve them, or fill them earlier the same day and refrigerate the platter, loosely covered. To travel, set the filled eggs in a muffin tin or a shallow lidded container so they do not slide. Perishable egg dishes should not sit out more than 2 hours, or 1 hour if the room is above 90°F, according to USDA leftovers guidance. Keep the platter chilled until guests arrive.
Frequently asked questions
Can I make deviled eggs the day before Thanksgiving?
Yes. Cook and peel the eggs a day or two ahead, and refrigerate the whites and filling separately. Fill them the day you serve them for the neatest look.
Why do the yolks look gray-green?
A gray-green ring usually means the eggs cooked a little too long or cooled slowly. It is harmless. An ice bath after cooking helps prevent it.
How many should I make?
Plan on about 2 halves per person when they are one of several appetizers, and a few extra because they go quickly.
Helpful kitchen tools
- OXO Good Grips 1.5-Qt Stainless Mixing Bowl — A small mixing bowl is the right size for mashing a dozen yolks.
- OXO Good Grips 11-Inch Balloon Whisk — A whisk or fork blends mayonnaise and mustard into a smooth filling.
- OXO Good Grips 8-Inch Double Rod Strainer — A strainer is handy if you want an extra-fine yolk filling.
- Stasher Silicone Reusable Food Storage Bags, 4-Pack — A reusable bag can hold the filling and, with a corner snipped, act as a piping bag.
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