Give a classic holiday appetizer a festive twist with these deviled eggs that are perfect for your Thanksgiving spread. Creamy, tangy and perfectly seasoned with pantry staples, this easy recipe adds a bright pop of flavor to your holiday spread. Fresh sage, smoky paprika and crunchy diced cornichons create the perfect balance of texture and taste—making these deviled eggs a crowd-pleasing bite everyone will reach for first.
Thanksgiving Deviled Eggs
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Ingredients
- 6 organic brown eggs hard boiled
- 2 Tbsp. mayonnaise
- 4 cornichons diced small
- 1 Tbsp. whole grain mustard
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. sour cream
- 1 1/2 Tbsp. paprika
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper
- Fresh sage leaves sliced thin, for garnish
Instructions
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Peel hard boiled eggs and slice in half very carefully so that you don’t rip egg white.
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To large bowl, carefully remove egg yolks from each egg and add to bowl.
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Add mayo, sour cream, mustard, cornichons, lemon juice, paprika, salt and pepper.
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Using hand mixer, combine well for few minutes until creamy.
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Add egg mixture to piping bag with tip of your choice. Place in refrigerator for 5-10 minutes.
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Pipe mixture into each egg, top with chopped sage for garnish.
Notes
Nutrition
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