Go Back

Classic Thanksgiving Deviled Eggs with Paprika

Classic Thanksgiving deviled eggs with paprika have smooth, tangy yolk filling tucked into tender egg-white halves. Boiling, cooling in an ice bath, and a dusting of paprika make this a simple make-ahead appetizer.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Cooling time 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 137
Ingredients Equipment Method Notes

Ingredients
  

For the eggs
  • 12 eggs large
  • cold water as needed to cover eggs by 1 inch and fill an ice bath
  • 4 cups ice
For the filling
  • 0.5 cup mayonnaise
  • 2 tsp Dijon mustard
  • 1 tsp white vinegar
  • 0.5 tsp kosher salt
  • 0.125 tsp black pepper
For the garnish
  • 0.5 tsp paprika

Equipment

  • 1 4-quart saucepan

Method
 

Cook the eggs
  1. Place the eggs in a 4-quart saucepan in a single layer.
  2. Add cold water to cover the eggs by 1 inch.
  3. Bring the water to a rolling boil over high heat.
  4. Cover the pan and remove it from the heat.
  5. Let the eggs stand for 12 minutes.
  6. Transfer the eggs to a large bowl filled with the ice.
  7. Add enough cold water to cover the eggs, and let them cool for 10 minutes.
Prepare the filling
  1. Peel the eggs.
  2. Cut the eggs in half lengthwise.
  3. Remove the yolks to a medium bowl.
  4. Arrange the egg-white halves on a serving platter.
  5. Mash the yolks with the mayonnaise, Dijon mustard, white vinegar, kosher salt, and black pepper until smooth.
Fill and garnish
  1. Spoon the yolk mixture evenly into the egg-white halves.
  2. Sprinkle with paprika.
  3. Cover and refrigerate until serving; do not leave at room temperature for more than 2 hours.

Notes

For a smooth filling, mash the yolks thoroughly before mixing in the other ingredients. Refrigerate covered for up to 4 days; freezing is not recommended. For an egg-free option, use a vegan mayonnaise, though the eggs themselves are not vegan.