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Thanksgiving Appetizer Deviled Eggs

A platter of Thanksgiving appetizer deviled eggs garnished with paprika and chopped herbs, surrounded by small pumpkins and festive decor.
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Festive Thanksgiving deviled eggs styled like mini pumpkins using smoked paprika, turmeric, and cumin for color and flavor—an easy, make-ahead appetizer perfect for the holiday table.

Ingredients

Scale
  • 8 large eggs
  • ¾ cup light mayonnaise
  • 1 teaspoon dijon mustard
  • ⅛ teaspoon dried mustard
  • ⅛ teaspoon coarse salt
  • ½ teaspoon smoked paprika, plus extra for garnish
  • ¼ teaspoon cumin
  • ¼ teaspoon turmeric
  • Optional: ⅛ teaspoon cayenne pepper (or less)
  • ⅛ teaspoon ground black pepper
  • Fresh chives, sliced, for “pumpkin” stem garnish

Instructions

  1. Fill a large saucepan with cold water, enough to cover the eggs.
  2. Place eggs in the water, bring to a boil, and cook for 20 minutes.
  3. Run eggs under cold water and let them cool completely.
  4. Gently crack and peel the eggs using a rolling method.
  5. Slice eggs in half lengthwise and remove yolks to a bowl or food processor.
  6. Add mayo, mustard, dried mustard, salt, pepper, paprika, cumin, turmeric, and cayenne (if using) to yolks.
  7. Mash or blend until smooth. Add more mayo for desired consistency.
  8. Fill the egg whites with the mixture by spoon or piping bag.
  9. Use a knife to draw lines in the filling for a pumpkin effect.
  10. Add a small chive piece as the stem and garnish with more paprika or cayenne.
  11. Chill until ready to serve.

Notes

  • For easier peeling, roll eggs gently on a countertop before peeling under water.
  • Store yolk mixture and whites separately if making ahead.
  • Customize spice levels by adjusting cayenne or adding chipotle powder.
  • Use a food processor for ultra-smooth texture.
  • Best served within 2 days of preparation.

Nutrition

Find it online: https://recipeeasily.com/thanksgiving-appetizer-deviled-eggs/