Thanksgiving Deviled Eggs – Easy Simple No Bake Appetizers or Snacks for the Holidays

Let’s be real: Thanksgiving is a feast, but you can’t exactly make your guests sit around starving while the turkey takes its sweet time in the oven, right?

That’s where Thanksgiving Deviled Eggs come to the rescue.

These little beauties are the MVP of Easy No Bake Thanksgiving Appetizers—no oven, no stress, no last-minute panic. Just some hard-boiled eggs, a creamy dreamy filling, and a touch of fall flair with fresh sage and thyme. Pop them on a rustic wooden board, and boom—instant Thanksgiving brunch magic.

Make-Ahead? Heck Yes.

One of the best things about these Easy Thanksgiving Hors D’oeuvres is that they’re super make-ahead friendly. Here’s the game plan:

• Boil and slice the eggs in advance

• Keep them covered in the fridge on a tray

• Whip up your filling and store it right in your zip-top piping bag

• Have your tiny sprigs of sage and thyme ready to go

Then, just pipe and garnish right before your party. Takes minutes—and suddenly, you’re that host who has their life together.

Serve It Up in Style

Forget your standard serving plate. Lay these gems out on a rustic wooden board or slate tray, maybe toss on a few sprigs of herbs for good measure, and get ready to watch them disappear.

They’re perfect for a pre-dinner snack, mid-day Thanksgiving brunch, or even late-night fridge raids (hey, no judgment here).

And because they’re no bake appetizers Thanksgiving dreams are made of, you’re freeing up valuable oven real estate for the turkey, stuffing, and that one casserole no one eats but everyone expects.

So, Why Deviled Eggs?

Why not? They’re creamy, savory, totally customizable, and just fancy enough to make your holiday spread look like it came out of a magazine.

Plus, they check all the boxes:

• Real Simple Thanksgiving Recipes? ✅

• Devilled Eggs Recipe Best? ✅

• Crowd-pleasing Thanksgiving Snacks? ✅

IMO, they’re the little black dress of holiday appetizers—always in style, always a hit.

So go ahead, whip up a batch of these Thanksgiving Deviled Eggs, and serve ‘em with confidence. Because when your guests are raving and reaching for seconds, you’ll know you nailed the Easy No Bake Thanksgiving Appetizers game.

And isn’t that what the holidays are all about? Well, that and pie. Lots of pie. 🥧

Thanksgiving Deviled Eggs – Easy Simple No Bake Appetizers or Snacks for the Holidays

An effortless and elegant appetizer for your holiday table—rich in fall colors and topped with fresh herbs.

🕒 Prep Time: 20 minutes

🔥 Cook Time: 0 minutes

⏱️ Total Time: 20 minutes

🍽️ Servings: 12 halves

🔥 Calories: 61 kcal

👩‍🍳 Recipe by: Aleda

🥚 Ingredients

For the Eggs:

• 6 large eggs, hard-boiled
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 tbsp crème fraîche (or use softened cream cheese or sour cream)
• 2 tbsp smoked paprika (choose mild, not spicy)
• ½ tsp kosher salt
• ½ tsp freshly ground black pepper

For Garnish:

• A few sprigs of fresh sage (small leaves)
• Fresh thyme sprigs
• Optional: finely chopped chives

👩‍🍳 Directions

1. Prepare the Eggs:
   Cook the eggs using your preferred method—boiling, steaming, or Instant Pot all work well. Once cool, peel carefully and slice each egg in half lengthwise.
2. Remove Yolks Without Cracking the Whites:
   💡 Pro tip: Don’t dig the yolks out with a spoon—it can shred the egg white. Instead, gently press the back of each egg half to pop the yolk out cleanly.
3. Whip Up the Filling:
   Place yolks in a mixing bowl. Add the mayo, mustard, lemon juice, crème fraîche (or alternative), smoked paprika, salt, and pepper. Use a hand mixer for best results—this makes the filling extra smooth and airy, ideal for piping. Transfer the mixture into a large zip-top bag (or a piping bag) fitted with a star-shaped tip for a decorative swirl.
4. Assemble and Garnish:
   Pipe the whipped yolk mixture into each egg white half. Top with tiny sprigs of sage or thyme—or sprinkle a pinch of chopped chives for added color.

📝 Notes & Tricks

• No Spoon Needed: For cleaner results, press yolks out from the back instead of scooping.
• Get that Luxe Texture: A whisk works, but a hand mixer creates a fluffy, pipe-perfect filling that looks like it came from a caterer.
• No piping bag? Use a gallon-size zip-top bag and snip off one corner to pipe the filling. Add a star tip if you have one for a polished look.
• Plan Ahead: Boil and prep the eggs earlier in the day. Keep them sliced and covered on a tray. You can pre-fill your bag with the yolk mixture and store in the fridge. When it’s party time, just pipe, garnish, and serve—it takes minutes!

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