Thanksgiving Deviled Eggs

These traditional deviled eggs are elevated with sage, turkey bacon, cranberry, and mustard, making them a festive and delightful appetizer.

Make This Recipe

12 Eggland's Best eggs, large

1-2 Tbsp chopped fresh sage

4 Slices turkey bacon

1/3 Cup sour cream

1-2 Tbsp spicy mustard

Salt and pepper to taste

Cranberry sauce, as topping

Potato sticks, as topping

Pro tip: To save time, use Eggland's Best hard-cooked peeled eggs for an easy and convenient preparation.

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Place eggs in saucepan covered by an inch of cold water, and set on high heat.
Once the water boils, remove from heat and let stand for 11 minutes, covered.
Meanwhile, cook the turkey bacon as desired, then crumble or chop it and set aside. In a small pan, melt the butter and cook the sage until softened, about 3–4 minutes, then set aside.
When the eggs are ready, add to an ice bath for about five minutes, and then peel.
Slice the eggs lengthwise, set aside the whites, and add the yolks to a bowl.
Mash the yolks with sour cream and mustard, until you get a smooth paste, and then add in sage, salt, and pepper.
Pipe the mixture onto the egg white until the filling goes over the top.
Add bacon, cranberry sauce, and potato sticks for a Thanksgiving Dinner vibe.