Print

Easy Thanksgiving Deviled Eggs with Bacon & Cranberry Jelly

Thanksgiving deviled eggs - featured image
Print Recipe

These deviled eggs combine creamy, savory filling with sweet-spicy cranberry jalapeño jelly and crispy bacon for a holiday appetizer that disappears fast. Perfect for Thanksgiving, Friendsgiving, or any gathering where you need a crowd-pleaser.

Ingredients

Scale
  • 12 large eggs
  • Ice water bath
  • 1/3 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Pinch of smoked paprika (optional)
  • 6 strips thick-cut bacon
  • 1/3 cup cranberry jalapeño jelly
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Boil the eggs: Place eggs in a large pot, cover with cold water by 1 inch. Bring to a full rolling boil over high heat. Cover, turn off heat, and let sit for exactly 12 minutes.
  2. Prepare ice bath: While eggs sit, fill a large bowl with ice and cold water.
  3. Shock the eggs: Transfer eggs to ice bath using a slotted spoon. Let cool for at least 5 minutes.
  4. Peel the eggs: Tap each egg to crack shell, roll between hands, and peel starting from the wider end. Pat dry.
  5. Slice the eggs: Cut each egg in half lengthwise. Remove yolks to a small bowl. Arrange whites on a serving platter.
  6. Cook the bacon: In a skillet over medium heat, cook bacon until crispy, 6-8 minutes. Drain on paper towels, then crumble.
  7. Make the filling: Mash yolks with a fork. Add mayonnaise, mustard, vinegar, salt, pepper, and smoked paprika. Stir until smooth. Adjust seasoning to taste.
  8. Pipe the filling: Spoon yolk mixture into a piping bag or zip-top bag with a corner snipped. Pipe into each egg white half.
  9. Add toppings: Spoon about 1/2 teaspoon cranberry jalapeño jelly onto each egg. Sprinkle with crumbled bacon and garnish with parsley or chives if desired.
  10. Chill and serve: Refrigerate for at least 30 minutes before serving. Serve cold or at room temperature.

Notes

For easier peeling, use eggs that are at least a week old. Add the jelly topping just before serving to prevent it from sliding off. The flavors improve after a day in the fridge. Do not freeze deviled eggs.

Nutrition

Keywords: deviled eggs, Thanksgiving appetizer, bacon, cranberry jalapeño jelly, holiday appetizer, easy appetizer

Find it online: https://vexifood.com/easy-thanksgiving-deviled-eggs-with-bacon-and-cranberry-jelly/