Deviled eggs are one of the most popular Thanksgiving appetizer recipes I know. It’s no wonder they are so loved, regarding their bouquet of flavors and creaminess of the stuffing. Also, they are so easy to grab and eat – no need for a plate or a fork.
Prepare these spicy stuffed eggs for your next gathering and impress all your friends with the twist of this recipe: the crispy bacon and the parsley flavor.
What Are Deviled Eggs?
Deviled eggs are a popular appetizer, usually served to the holydays dinners, made with mayo, mustard, and spices. One specific thing about them is the shape and ease of serving – after boiling the eggs, you scoop the yolk and replace it with the spicy stuffing.
It seems like deviled eggs go all the way back to ancient Rome, where eggs were boiled, seasoned with spicy sauces, and then served at the beginning of meals. According to the North Carolina Egg Association, the dish is said to have originated in ancient Rome and, due to Roman imperialism, the dish became popular throughout the rest of Europe .
In addition, deviled eggs got upgraded in 1896, when Boston Cooking School Cookbook suggested mayonnaise as a binder for the egg yolks. So, mayo still remains a prime ingredient in the dish even today.
What Makes a Type of Food Deviled?
Over the course of time, different cultures, and even cuisines, there seems to be a tradition of referring to hot, peppery, or spicy foods in association with bad things/emotions, like the underworld.
For example, in Italy, the hot tomato sauce called Arrabbiata is made with dried red chili peppers, and the name literally translates to “angry”. Also, when it comes to spicy and zesty eggs made with mustard, pepper, or other spicy ingredients like paprika, stuffed into the empty yolk cavity of half an egg, they are called “deviled”.
However, you can also find them under the name of stuffed eggs, dressed eggs, or even Russian eggs.
How to Make Classic Deviled Eggs
The best deviled eggs recipe is a combination of a few simple ingredients including hard boiled eggs, mayonnaise, Dijon mustard, and spices. Also, for an extra flavored kick, I like to add some bacon, butter, a small shallot, and fresh parsley. Just mix everything together, fill the cooked egg whites, and you have a nice plate of stuffed eggs for the Thanksgiving dinner!
If you just follow the step-by-step recipe and the more than affordable ingredient list, you’ll see how everything’s ready and delicious in only 20 minutes. So, let’s get to work!
What You Need to Make Stuffed Eggs
First of all, here are all the ingredients you need in order to rock this special Thanksgiving recipe:
8 large eggs;
1 tablespoon butter;
1 small shallot, minced;
1/2 tablespoons chopped fresh parsley;
4 slices bacon;
1/3 cup mayonnaise;
1 tablespoon Dijon mustard;
chili flakes;
kosher salt;
freshly ground black pepper;
other favorite spices.
Easy Step-by-Step Recipe of Deviled Eggs
Now that you are aware what you need, it’s time to start preparing. Don’t worry, everything is super easy – some simple steps and then, just mix everything together. This is probably one of the easiest recipes you’ll make for Thanksgiving, believe me.
Preparing the Eggs
First of all, place the eggs in a saucepan and fill with enough cool water to cover the eggs by an inch or two. Place the pan over high heat.
Once the water reaches a boil, remove the pan from heat, cover, and let it stand for 10 minutes.
Then, remove the cooked eggs from the pan with a slotted spoon.
Tap each egg gently on the countertop to crack the shell in a few places, then submerge in ice water for at least 1 minute.
Peel the eggs and slice them in half lengthwise.
Separate the yolks from the whites and use your fingers to remove the yolks. Transfer all the yolks to a medium bowl.
Arrange all the empty whites on a platter, cut-side up.
Preparing the Deviled Stuffing
Now, melt the butter in a medium skillet over medium heat.
Add the minced shallot and sauté it until softened and fragrant (3 to 4 minutes).
Add the chopped bacon to the skillet and cook it until browned and crisp (5 to 6 minutes total).
Transfer the melted butter and sautéd shallot and bacon to a new bowl.
Mash the yolks with a fork until they are completely crumbled.
Add the mayonnaise and mustard and mash the filling until a smooth paste forms. Stir in the shallot and bacon mixture, the spices, and the parsley.
Save some bacon crumbles for plating.
Stuffing the Deviled Eggs
Use a spatula to scoop all the filling into a piping bag.
Pipe the filling into the cup of each egg white, filling the cups so that the filling will be a little over the top.
Sprinkle the deviled eggs with the saved bacon crumbles, extra spices, or anything you find suitable (I used some green olives).
The best deviled eggs recipe is a combination of a few simple ingredients including hard boiled eggs, mayonnaise, Dijon mustard, and spices. Also, for an extra flavored kick, I like to add some bacon, butter, a small shallot, and fresh parsley. Just mix everything together, fill the boiled egg whites, and you have a nice plate of stuffed eggs for the Thanksgiving dinner!
Leftover deviled eggs can be kept refrigerated for up to 5 days; however, I recommend consuming them as soon as possible. Their aspect will be affected by the time spent in the refrigerator. Also, keep them in an airtight glass container.
Enjoy Your Thanksgiving Dinner!
Finally, there you have it: a delicious appetizer idea for your dinner gatherings with your loved ones! What do you think about it? Did you find it hard to follow the recipe’s steps? Also, did you follow my recipe or did you go for some classic deviled eggs? Tell me everything in the comment section below.
Furthermore, don’t forget that your input on everything I write about is extremely valuable. It really helps me know what you think about my work and how you would improve my recipes, ideas, and advice. So, keep on asking any questions in the comments section. Furthermore, feel free to share your experience with this deviled egg and all your advice.
Last but not least, if you are eager to find out more recipes that will suit well your Thanksgiving dinner, give these favorites of mine a closer look:
CHOCOLATE MARBLED PUMPKIN POUND CAKE RECIPE SIMPLE AND QUICK MEAT AND POTATOES CASSEROLE OPEN-FACED THANKSGIVING TURKEY SANDWICH OVER CORNBREAD
[wpurp-searchable-recipe]Classic Deviled Eggs Recipe – The best deviled eggs recipe is a combination of a few simple ingredients including hard boiled eggs, mayonnaise, Dijon mustard, and spices. Also, for an extra flavored kick, I like to add some bacon, butter, a small shallot, and fresh parsley. Just mix everything together, fill the boiled egg whites, and you have a nice plate of stuffed eggs for the Thanksgiving dinner! – eggs, butter, small shallot (minced), fresh parsley (chopped), mayonnaise, dijon mustard, bacon, black pepper (freshly ground), chili flakes, kosher salt, other favorite spices, , Preparing the Eggs: First of all, place the eggs in a saucepan and fill with enough cool water to cover the eggs by an inch or two. Place the pan over high heat.
; Once the water reaches a boil, remove the pan from heat, cover, and let it stand for 10 minutes. ; Then, remove the cooked eggs from the pan with a slotted spoon. ; Tap each egg gently on the countertop to crack the shell in a few places, then submerge in ice water for at least 1 minute. ; Peel the eggs and slice them in half lengthwise.; Separate the yolks from the whites and use your fingers to remove the yolks. Transfer all the yolks to a medium bowl. ; Arrange all the empty whites on a platter, cut-side up.; Preparing the Deviled Stuffing: Now, melt the butter in a medium skillet over medium heat.
; Add the minced shallot and sauté it until softened and fragrant (3 to 4 minutes).; Add the chopped bacon to the skillet and cook it until browned and crisp (5 to 6 minutes total).; Transfer the melted butter and sautéd shallot and bacon to a new bowl. ; Mash the yolks with a fork until they are completely crumbled. ; Add the mayonnaise and mustard and mash the filling until a smooth paste forms. Stir in the shallot and bacon mixture, the spices, and the parsley.; Save some bacon crumbles for plating.; Stuffing the Deviled Eggs: Use a spatula to scoop all the filling into a piping bag.
; Pipe the filling into the cup of each egg white, filling the cups so that the filling will be a little over the top. ; Sprinkle the deviled eggs with the saved bacon crumbles, extra spices, or anything you find suitable (I used some green olives).; ; – – Appetizer – American – Appetizers and Snacks – Recipes – deviled eggs – stuffed eggs – thanksgiving – – [/wpurp-searchable-recipe]
Rosie
Rosie is the proud owner of two rescue cats and her current obsessions are fitness, photography, and ethnic cuisine. Her mission is to share easy and scrumptious recipes that anyone, even the busiest of readers, can recreate.
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