Thanksgiving Deviled Eggs with Crispy Sage and Candied Bacon
A seasonal Thanksgiving deviled eggs recipe with clear preparation, food-safe doneness cues, and serving guidance.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 85 minutes
- Yield: 24 deviled egg halves
- Category: Appetizers
- Method: Stovetop and baking
- Cuisine: American
Ingredients
Scale
- 12 large eggs
- 4 slices thick-cut bacon
- 1 tablespoon pure maple syrup
- 1 tablespoon packed brown sugar
- 1/2 teaspoon black pepper, divided
- 12 small fresh sage leaves
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1 tablespoon finely chopped chives
- Smoked paprika, for garnish
Instructions
- Cook the eggs: Place eggs in a saucepan and cover with cold water by 1 inch. Bring just to a boil, cover, remove from heat, and stand 11 minutes. Transfer to ice water for at least 10 minutes.
- Candy the bacon: Heat the oven to 375°F (190°C). Arrange bacon on a foil-lined rack. Brush with maple syrup and sprinkle with brown sugar and 1/4 teaspoon pepper. Bake 18 to 22 minutes until crisp, cool, and finely chop.
- Crisp the sage: Heat olive oil in a small skillet over medium heat. Fry sage leaves for 15 to 25 seconds until crisp. Transfer to paper towel and season lightly with salt.
- Make the filling: Peel and halve the eggs. Mash the yolks until fine, then mix with mayonnaise, Dijon, vinegar, garlic powder, salt, remaining pepper, and chives until smooth.
- Fill: Spoon or pipe the filling into the egg whites. Refrigerate at least 20 minutes so the filling firms slightly.
- Garnish and serve: Top each egg with candied bacon, a small piece of crisp sage, and smoked paprika. Keep chilled until serving and discard after 2 hours at room temperature.
Notes
For best results, verify doneness by the stated temperature and texture cues. Refrigerate perishable leftovers within 2 hours.