Can you make deviled eggs a day before Thanksgiving?

Yes, and you absolutely should! Deviled eggs are ideal for make-ahead prep. Boil and peel the eggs, make the filling, and store them separately in airtight containers. Assemble them the morning of Thanksgiving, or even just before guests arrive. This keeps them fresh while freeing up valuable kitchen time on the big day.

What makes deviled eggs easier to peel?

The secret? Use eggs that are 5–7 days old. Older eggs have a slightly higher pH, which makes the membrane detach from the shell more easily. After boiling, plunge the eggs into an ice water bath to quickly cool and shrink the egg from the shell; making peeling much smoother.

What can I add to deviled eggs for extra flavor?

Start with your base of mayo, mustard, and vinegar, then layer in flavors. Try chopped herbs, a dash of hot sauce, crumbled bacon, smoked paprika, or minced pickles. For Thanksgiving, sweet-savory touches like maple syrup or cranberry mustard give them a festive upgrade. If you're looking for bold and creamy, consider folding in a bit of cream cheese or soft goat cheese.

How long do Thanksgiving deviled eggs last in the fridge?

Once assembled, deviled eggs should be eaten within 2 days. If stored unassembled (whites and filling separate), they can last up to 3 days. Always keep them refrigerated in a sealed container and serve cold. Leftovers (if you have any!) can also be mashed into egg salad the next day.

Thanksgiving appetizer deviled eggs: 5 Tips for a Perfect Holiday Appetizer

Name: Thanksgiving Appetizer Deviled Eggs
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Cuisine: American
Ingredients: 6 large eggs; 3 tablespoons mayonnaise; 1 teaspoon Dijon mustard; 1 teaspoon white vinegar or pickle juice; Salt and black pepper to taste; Smoked paprika for garnish; Optional: chopped chives, crumbled bacon, or maple syrup

Ingredients

Scale

6 large eggs

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon white vinegar or pickle juice

Salt and black pepper to taste

Smoked paprika for garnish

Optional: chopped chives, crumbled bacon, or maple syrup

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Instructions

1. Place eggs in a pot and cover with cold water. Bring to a boil.

2. Turn off heat, cover, and let sit for 10–12 minutes.

3. Transfer to an ice bath for 5 minutes, then peel.

4. Slice eggs lengthwise and remove yolks to a bowl.

5. Mash yolks, then mix with mayo, mustard, vinegar, salt, and pepper.

6. Spoon or pipe filling into egg whites.

7. Sprinkle with paprika and garnish as desired.

8. Chill for 30 minutes before serving.

Notes

Use slightly older eggs for easier peeling.

Feel free to prep the filling and whites the night before, just fill and garnish before serving.

Author: Chef Saly
Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Appetizer
Method: Boiled
Cuisine: American

Nutrition

Serving Size: 2 halves
Calories: 90
Sugar: 0.3g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1.5g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 3g
Cholesterol: 95mg