Best Thanksgiving Deviled Eggs
Thanksgiving is all about gathering around the table with family, laughter, and unforgettable flavors. These Thanksgiving deviled eggs are the ultimate holiday hors d’oeuvres: creamy yolks blended with Dijon and mayo, layered with fragrant sautéed sage and shallots, then topped with smoky, crispy Beef. Every bite is rich, savory, and just the right balance of comfort and elegance. Best of all, this easy no bake appetizer requires minimal effort and can be made ahead, making it perfect for stress-free entertaining during the holidays.
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|
| 10 mins | 15–20 mins | 30 mins | 24 pieces | Easy | American | Thanksgiving |
Why You’ll Love This Recipe
- No bake Thanksgiving appetizer – While the eggs are boiled, there’s no oven required, making it one of the easiest no bake holiday snacks to prepare.
- Savory holiday flavors – The combination of sage, shallots, Dijon, and Beef infuses the eggs with a cozy, festive flavor profile.
- Make-ahead friendly – Prep the filling and beef the day before, then assemble before serving for a hassle-free Thanksgiving brunch or dinner.
- Crowd-pleasing hors d’oeuvres – With 24 bite-sized pieces, these deviled eggs are perfect for parties, family gatherings, or Thanksgiving snacks before the main feast.
- Versatile serving option – Serve them as part of an appetizer spread, on a charcuterie board, or alongside other Real Simple Thanksgiving recipes.
Thanksgiving Deviled Eggs Recipe
- Total Time: 25–30 minutes
- Yield: 24 deviled eggs 1x
Description
Thanksgiving Deviled Eggs with sage, beef, and shallot—a festive, creamy appetizer full of savory, autumnal flavors.
Ingredients
12 large eggs
1 tablespoon unsalted butter
1 small shallot, minced
1½ tablespoons chopped fresh sage leaves
4 slices beef
⅓ cup mayonnaise
1 tablespoon Dijon mustard
½ teaspoon kosher salt, plus more as needed
Freshly ground black pepper
Instructions
1. Place eggs in saucepan and cover with cool water by 1–2 inches. Bring to a boil, remove from heat, cover, and let stand for 10 minutes.
2. In a skillet, melt butter over medium heat. Sauté shallot and sage for 3–4 minutes until softened. Transfer to bowl.
3. Cook beef in skillet until crispy, 5–6 minutes. Drain and crumble.
4. Place eggs in ice water for 1 minute. Peel and halve lengthwise.
5. Remove yolks, place in bowl, mash until smooth.
6. Add mayonnaise and mustard to yolks; mix into smooth paste.
7. Stir in shallot-sage mix, salt, and pepper to taste.
8. Scoop filling into piping bag. Pipe filling into whites, sprinkle beef on top.
Notes
Hard-boiled eggs, beef, and filling can be made a day ahead. Store filling in a piping bag or airtight container with plastic wrap pressed against the surface. Store beef separately in the fridge. Assemble just before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: No-Bake Appetizer
- Method: Mix & Pipe
- Cuisine: American
Nutrition
- Serving Size: 2 eggs
- Calories: 206
- Sugar: 0.7 g
- Sodium: 224.4 mg
- Fat: 17.6 g
- Saturated Fat: 5.1 g
- Carbohydrates: 2.2 g
- Fiber: 0.7 g
- Protein: 9.3 g
Ingredients
- 12 large eggs
- 1 tablespoon unsalted butter
- 1 small shallot, minced
- 1 1/2 tablespoons chopped fresh sage leaves
- 4 slices beef
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Eggs | Use large eggs for consistent portion sizes; older eggs peel more easily. |
| Butter | Unsalted allows you to better control the seasoning. |
| Shallot | Milder than onions, adds sweetness and depth to the filling. |
| Sage | Fresh sage brings a cozy Thanksgiving aroma; dried sage can work in a pinch. |
| beef | Cook until crispy so the crumble adds both flavor and texture. |
| Mayonnaise | Full-fat mayo makes the filling extra creamy. |
| Dijon Mustard | Adds tang and depth; substitute with spicy brown mustard for more kick. |
| Kosher Salt | Start with 1/2 teaspoon and adjust after tasting. |
| Black Pepper | Freshly cracked pepper gives the best flavor. |
Step-by-Step Instructions
- Boil the eggs – Place the eggs in a saucepan and cover with cold water by 1–2 inches. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes.
- Prepare aromatics and beef– Melt butter in a skillet, add shallot and sage, and sauté until soft and fragrant, about 3–4 minutes. Transfer to a bowl. In the same skillet, cook beef until crisp, then transfer to paper towels and crumble once cooled.
- Peel and halve the eggs – Transfer cooked eggs to ice water for 1–2 minutes, then peel and slice in half lengthwise. Carefully remove yolks to a mixing bowl.
- Make the filling – Mash yolks with mayo, Dijon, salt, and pepper until smooth. Stir in shallot-sage mixture and adjust seasoning if needed.
- Fill the eggs – Pipe or spoon filling into egg white halves, letting it mound slightly above the surface.
- Garnish and serve – Top each egg with crumbled beef. Serve on a platter as a Thanksgiving snack or appetizer.
Helpful Tips
- Peel eggs under running water for easier shell removal.
- Use a piping bag or zip-top bag for a clean, professional look.
- Chill filled eggs for at least 30 minutes before serving for best texture.
- Double the recipe if you’re serving a large Thanksgiving crowd.
Expert Tips for the Best Results
- Don’t overcook the eggs – Overcooking can make yolks dry and greenish. Stick to the 10-minute steam method.
- Season gradually – Taste the filling before adding extra salt. beef already adds saltiness.
- Use fresh herbs – Fresh sage elevates the flavor and adds aroma that dried herbs can’t match.
- Balance textures – Crispy beef against creamy filling makes every bite satisfying.
Recipe Variations
- Vegetarian Version – Skip the beef and top with toasted breadcrumbs or crispy fried onions for crunch.
- Spicy Deviled Eggs – Add a dash of cayenne or hot sauce to the yolk mixture for a kick.
- Herb Lovers – Mix in chopped chives, parsley, or dill for extra freshness.
- Thanksgiving Twist – Add a spoonful of cranberry sauce on top of each egg for sweet-tart contrast.
Make Ahead & Freezer Tips
Hard-boiled eggs can be made and peeled a day ahead. Keep them covered in the fridge. The filling and beef crumbles can also be prepped ahead and stored separately in airtight containers. Do not freeze deviled eggs, as the texture changes after thawing.
Serving Suggestions
Serve these Thanksgiving deviled eggs on a large white platter or rustic wooden board for an elegant touch. Garnish with extra sage leaves for a festive look. They’re perfect as a starter for Thanksgiving brunch, cocktail hour, or alongside a grazing table of easy Thanksgiving hors d’oeuvres.
Pairing Ideas
Pair these deviled eggs with sparkling wine, apple cider, or a crisp white wine like Sauvignon Blanc. They also go beautifully with sides like cheese boards, roasted nuts, and cranberry brie bites.
Storage and Reheating Tips
Store leftover deviled eggs in an airtight container in the refrigerator for up to 5 days. They’re best enjoyed cold, but if needed, bring to room temperature before serving. Do not microwave deviled eggs, as the filling may separate.
Frequently Asked Questions (FAQs)
Can I make these deviled eggs without beef ?
Yes, simply leave out the beef or swap in a vegetarian topping like crispy onions or roasted nuts.
Can I use dried sage instead of fresh?
Fresh sage is best, but if using dried, reduce the amount to 1/2 teaspoon since it has a stronger flavor.
How do I prevent eggs from cracking while boiling?
Start with cold water and avoid rapid boiling. Adding a teaspoon of vinegar can also help.
Can I use Miracle Whip instead of mayonnaise?
Yes, though it will add a sweeter, tangier flavor compared to classic mayonnaise.
How do I make these extra fancy for a party?
Use a star piping tip for filling and garnish with microgreens, paprika, or edible flowers.
Can I scale this recipe for a big crowd?
Absolutely—just double or triple the ingredients. This recipe makes 24 deviled eggs, so scaling is easy.
What’s the best way to transport deviled eggs?
Use a deviled egg carrier or arrange them snugly in a tray lined with lettuce leaves to prevent sliding.
Nutrition Information (per serving, based on 10 servings)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 2 pieces | 206 | 9.3 g | 2.2 g | 17.6 g | 0.7 g | 0.7 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
These Thanksgiving deviled eggs with sage and beef are the perfect easy no bake appetizer for your holiday menu. Creamy, savory, and full of cozy flavors, they’ll quickly become one of your family’s favorite Real Simple Thanksgiving recipes. Whip up a platter this season and watch them disappear in minutes!
