Dessert

Thanksgiving Harvest Deviled Eggs Recipe

Byluca Carter October 23, 2025October 23, 2025

Introduction

These Thanksgiving Harvest Deviled Eggs offer a festive twist on a classic appetizer, combining creamy yolks with fresh herbs and a touch of sweet cranberry topping. Perfect as a holiday starter or party snack, they bring bright flavors and beautiful colors to your table.

A white plate holds several deviled eggs cut in half, arranged in rows. Each egg half has a smooth white egg white base, filled with a creamy, swirled yellow yolk mixture that rises in a peak. On top of the yolk filling, there is a small dollop of dark red jam or sauce. Each egg is garnished with a small green rosemary sprig standing upright. Extra rosemary sprigs are laid across the plate’s edge on a white marbled surface in the background. The lighting highlights the textures and colors with a soft natural look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 large eggs
1/2 cup mayonnaise

2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar

1/4 teaspoon salt
1/4 teaspoon black pepper

1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh parsley
2 tablespoons whole cranberry sauce

1 teaspoon honey
Smoked paprika, for garnish
Fresh parsley leaves, for garnish

Instructions

Step 1: Place the eggs in a single layer in a large saucepan and cover with water by about an inch. Bring to a boil over medium-high heat, then remove from heat, cover the pan, and let the eggs sit for 12 minutes.
Step 2: Transfer the eggs to a bowl of ice water to cool completely, then carefully peel off the shells.
Step 3: Slice each egg in half lengthwise and gently remove the yolks into a separate bowl. Mash the yolks with a fork until crumbly.

Step 4: Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper to the mashed yolks. Mix thoroughly until smooth and creamy.
Step 5: Fold in the finely chopped chives and parsley to incorporate fresh herb flavor.
Step 6: Spoon or pipe the yolk mixture back into the hollowed egg whites, filling each half evenly.

Step 7: In a small bowl, combine cranberry sauce with honey. Place a small dollop of this mixture on top of each filled deviled egg.
Step 8: Garnish each egg with a light sprinkle of smoked paprika and a fresh parsley leaf. Arrange the eggs on a serving platter and enjoy.

Tips & Variations

For extra smooth filling, whip the yolks with mayonnaise using a hand mixer before adding herbs.

Substitute fresh cranberries cooked with a bit of sugar if whole cranberry sauce is unavailable.
Add a pinch of cayenne pepper to the yolk mixture for a subtle spicy kick.
Use different fresh herbs like dill or tarragon for a unique flavor profile.

Storage

Store deviled eggs covered in an airtight container in the refrigerator for up to 2 days. To keep them fresh, prepare the cranberry topping just before serving. If refrigerated, let the eggs sit at room temperature for about 15 minutes before serving for best flavor.

How to Serve

A white plate filled with many deviled eggs, each cut in half with smooth white egg whites forming the base layer. On top, a thick swirl of creamy yellow yolk mixture creates the second layer, neatly piped in a spiral shape. Each deviled egg is topped with a small dollop of dark red cranberry sauce, adding a bright contrast as the third layer, along with a small green rosemary sprig standing upright in each serving. Extra sprigs of rosemary lie along the edge of the plate. The scene is set against a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these deviled eggs ahead of time?

Yes, you can prepare the eggs and yolk mixture a day in advance. Keep them refrigerated and add the cranberry topping and garnish just before serving to maintain freshness.