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Deviled eggs

Something to eat while the turkey rests. Make them in the morning and keep them cold.

25 min hands-on40 min start to finishNo oven on ThursdayTravels well
VegetarianGluten-freeDairy-freeNut-free
Cooking for46810121620
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Deviled eggs

Photo: Michele Ursino, CC BY-SA 2.0

When to make it

Boil and peel the eggs and make the filling the day before; fill the morning of.

Add it to your plan and Chef puts these on the right days, and fits it into your oven on Thursday.

For 12

  • 12eggs
  • ½ cupmayonnaise
  • 2 tspDijon mustard
  • 1 tspapple cider vinegar
  • ½ tspkosher salt
  • 1 tspsmoked paprika
  • 2 tbspchives, snipped

How to make it

  1. Boil

    Lower the eggs into boiling water and cook 11 minutes, then move them to ice water for 10 minutes. Peel under running water.

  2. Fill

    Halve the eggs, pop the yolks into a bowl and mash with the mayonnaise, mustard, vinegar and salt until smooth. Pipe or spoon back into the whites.

  3. Finish

    Dust with smoked paprika and chives. Keep chilled until serving.

Chef's notes

  • Eggs a week old peel more easily than very fresh ones.

More for the table

Roasted butternut squash soup1 hr 10 min · Vegetarian, Gluten-freeA Thanksgiving cheese board15 min · VegetarianPumpkin pie4 hr · Vegetarian, Nut-freeDouble-crust apple pie5 hr · Vegetarian, Nut-freeCranberry orange spritz10 min · Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-freeWild rice stuffed squash1 hr 30 min · Vegetarian, Gluten-free

Every recipe here is Chef Amazing's own, written for this planner, with real quantities. Scale it with Cooking for, or add it to your plan and Chef scales it to your guest list.

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