Best Deviled Eggs Recipe for Thanksgiving Favorites

Our Thanksgivings usually begin a week before when family members begin the preparations for certain dishes, such as the turkey stock for the gravy or drying the bread cubes for the stuffing. On the morning of Thanksgiving we all chip in to begin making the appetizers. Our favorite appetizer are our deviled eggs. Originally, we would make 12 deviled eggs but that was never enough and now it is over the top as this recipe indicates. Two dozen eggs will give you forty-eight little stuffed eggs for a Thanksgiving appetizer.  Even the children liked these when they were nine, six, and three, although not too spicy.  Once they were in their twenties it was my son Seri who took over the making of the deviled eggs every Thanksgiving.  Although his older brother wanted to reserve the piping of the eggs into the whites. We usually eat these with some other appetizer, usually cheese and crackers, or cut-up carrots and radishes, or Vermont cheddar cheese twists and the eggnog.  I think the original recipe is from the Time-Life series.  To hard boil an egg perfectly, so the yolk is a brilliant yellow, bring a saucepan of water to a boil and slide in the room temperature eggs.  Cook exactly 10 minutes, remove them and cool immediately (very important) in very cold or ice water.  If you don’t do this, they continue to cook and they are difficult to shell.  I always use the parsley and chives on the platter, not only because of taste but because it keeps the eggs from sliding around.  Be parsimonious when you start adding the mayonnaise—look for consistency rather than using the whole amount. This recipe is written for 2 dozen whole eggs.

Deviled Eggs
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: American
Serves: 48
  • 24 large eggs, at room temperature
  • Two 4-ounce can Maine sardines packed in water, drained thoroughly
  • 1½ to 2 cups mayonnaise (preferably homemade)
  • 4 to 6 tablespoons fresh lemon juice, strained
  • 2 tablespoons dry mustard powder
  • 1 teaspoon cayenne pepper
  • 1 to 2 teaspoons salt
  • ½ cup finely chopped fresh parsley
  • ½ cup finely chopped fresh chives
  1. Bring a pasta pot filled with water to a vigorous boil over high heat. Place the whole eggs in the pasta pot insert and lower slowly into the water and boil 10 minutes exactly. Have a big bowl of ice water ready for the eggs. Remove the eggs and place in the ice water and leave for 5 minutes. This is necessary to make the shelling easier and to stop the eggs cooking. Shell the eggs.
  2. Slice each egg in half lengthwise. Scoop out all the yolks into a bowl.
  3. Add the sardines to the bowl and mash with the yolks. Beat in the mayonnaise using 1 cup to start. When it is completely mixed add the lemon juice, mustard, cayenne pepper, and salt and blend until homogeneous. Taste to adjust the seasoning and add more mayonnaise if necessary.
  4. Spoon the egg filling into a pastry piping bag. Sprinkle the parsley over the bottom of the serving platter then arrange the eggs on top. Pipe the filling into each egg half. Sprinkle the chives over all the eggs if desired and refrigerate with a piece of wax paper over it until ready to serve.


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