Description
A classic appetizer featuring creamy, tangy deviled eggs perfect for Thanksgiving gatherings.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt, to taste
- Pepper, to taste
- Fresh sage leaves, for garnish
- Fresh thyme, for garnish
- Paprika (optional), for garnish
Instructions
- Place the eggs in a pot and cover them with water. Bring to a boil and then cover the pot, removing it from heat. Let it sit for 12 minutes.
- Transfer the eggs to an ice bath to cool.
- Once cooled, peel the eggs gently and slice them in half lengthwise.
- Remove the yolks and place them in a mixing bowl.
- Add mayonnaise, Dijon mustard, salt, and pepper to the yolks, mixing until smooth.
- Spoon or pipe the yolk mixture back into the egg whites.
- Garnish with fresh sage and thyme leaves, and sprinkle with paprika if desired.
- Serve chilled.
Notes
For best results, use fresh eggs to ensure easy peeling and better flavor. Experiment with seasonings to customize the taste.
