Thanksgiving Deviled Eggs: A Festive Twist on a Classic Appetizer

Photo: Allie Kochinsky

Deviled eggs are a beloved party staple, and their versatility makes them perfect for holiday entertaining. This Thanksgiving, elevate your appetizer game with three creative, seasonal twists: Sweet Potato and Brown Butter, Caramelized Onion and Thyme, and Herb and Fig Chutney.

Photo: Allie Kochinsky

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Sweet Potato and Brown Butter

These eggs are like Thanksgiving in a bite, blending the creamy richness of brown butter with the sweetness of roasted sweet potato.

Photo: Allie Kochinsky

Ingredients (for 12 halves):

• 6 eggs

• 1/2 cup roasted sweet potato (peeled and diced)

• 3 tbsp unsalted butter

• 1/4 tsp ground cinnamon

• 2 tsp apple cider vinegar

• Salt and pepper, to taste

• Chopped parsley for garnish

Instructions:

1. Prepare Eggs: Boil eggs for 10–12 minutes. Cool, peel, and halve. Remove yolks and set aside.

2. Roast Sweet Potato: Roast diced sweet potato at 400°F for 20–25 minutes until tender.

3. Brown Butter: In a small pan, melt butter over medium heat. Stir until golden brown and nutty, then remove from heat and stir in cinnamon.

4. Mash Filling: Mash sweet potato and mix with brown butter, apple cider vinegar, salt, and pepper. Add egg yolks and mix until smooth.

5. Assemble: Pipe or spoon filling into egg whites. Garnish with a sprig of rosemary and a pinch of cinnamon.

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Caramelized Onion and Thyme

Sweet caramelized onions and fresh thyme create a savory, aromatic bite.

Photo: Allie Kochinsky

Ingredients (for 12 halves):

• 6 eggs

• 1 medium onion, thinly sliced

• 1 tbsp olive oil

• 1 tsp balsamic vinegar

• 1/2 tsp fresh thyme, finely chopped (plus extra for garnish)

• 3 tbsp mayonnaise

• Salt and pepper, to taste

Instructions:

1. Prepare Eggs: Boil eggs for 10–12 minutes. Cool, peel, and halve. Remove yolks and set aside.

2. Caramelize Onions: Heat olive oil in a skillet over medium heat. Add onions and cook, stirring occasionally, until golden (about 15 minutes). Stir in balsamic vinegar and cook 2 minutes more.

3. Mix Filling: Mash yolks and mix with mayonnaise, thyme, salt, and pepper. Fold in caramelized onions.

4. Assemble: Pipe or spoon filling into egg whites. Garnish with a small piece of caramelized onion and a sprinkle of thyme.

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Herb and Fig Chutney

Fresh herbs and tangy fig chutney create a refreshing yet indulgent option.

Photo: Allie Kochinsky

Ingredients (for 12 halves):

• 6 eggs

• 1/4 cup mixed fresh herbs (rosemary and/or thyme, finely chopped)

• 1/4 cup Greek yogurt

• 2 tsp Dijon mustard

• Salt and pepper, to taste

• 3 tbsp fig chutney

• Microgreens or extra herbs for garnish

Instructions:

1. Prepare Eggs: Boil eggs for 10–12 minutes. Cool, peel, and halve. Remove yolks and set aside.

2. Mix Filling: Mash yolks and mix with Greek yogurt, Dijon mustard, salt, pepper, and chopped herbs.

3. Assemble: Pipe or spoon filling into egg whites. Top with a small dollop of fig chutney and garnish with extra herbs.

These deviled egg variations are not only festive and flavorful but also beautifully aligned with the nostalgic charm of the holidays. Whether you’re hosting a cozy Thanksgiving gathering or a sophisticated holiday party, these recipes are sure to impress.

What’s your favorite deviled egg twist? Share your creations on Instagram and tag us at @GrandmillennialLifestyle for a chance to be featured!