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Thanksgiving Deviled Eggs

Thanksgiving deviled eggs with a creamy yolk filling and cute turkey tail feathers made from candy corn. Hard-boiled eggs are chilled, yolks are mashed with Dijon and smoked paprika, then piped into tall mounds and decorated for a platter-ready appetizer.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Hard-boiled eggs
  • 12 large eggs
  • 1 candy corn for tail feathers
  • 1 red bell pepper for beaks
  • 48 candy eyes for turkey faces
Deviled yolk filling
  • 0.5 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp smoked paprika
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 sheet pan

Method
 

Boil, cool, and peel
  1. Place the large eggs in a pot and cover with cold water. Bring to a boil over high heat.
  2. Cover the pot, remove from heat, and let the eggs stand for 12 minutes. Chill them in an ice bath, then peel.
Make the filling
  1. Halve the eggs lengthwise, keeping the yolks. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper until smooth.
Fill and turkey-decorate
  1. Pipe the filling into the egg whites in a tall mound. Keep the mounds centered for a turkey-like look.
  2. Press 4 candy corn pieces into the back of each egg to make tail feathers. Arrange them fanned slightly so they read as a turkey tail.
  3. Add a bell pepper beak and two candy eyes to the front of each mound. Place the beak just above the eyes for a clear turkey face.
Chill before serving
  1. Chill until serving. Serve cold to keep the filling set and neat for guests.

Notes

Pro tip: for the cleanest piping and easiest decoration, keep the yolk mixture thick—if it seems loose, chill it 5–10 minutes before filling. Store deviled eggs in the refrigerator up to 3 days; they do not freeze well due to texture changes. For a lower-fat option, use Greek yogurt mayonnaise (or plain Greek yogurt with a little extra mayo) to keep the filling tangy while reducing calories.