24 delicious Thanksgiving deviled eggs

For many families, deviled eggs are as much a part of the Thanksgiving spread as pumpkin pie. Whether it served to hold guests while the turkey Once you have finished frying, or enjoying all the other sides during the main meal, devil eggs have a permanent place on the plate Thanksgiving table year after year.

Us Classic Deviled Eggs Recipe is a good one to always have in your back pocket, but here we offer about twenty other ways to serve the classic dish. From Tex-Mex-inspired eggs topped with spicy chorizo, to a Caesar salad variation, each of these recipes puts a fun twist on the tried-and-true Thanksgiving dish.

Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Josh Hoggle

What makes these eggs worth a million dollars? Soft butter! It adds a little extra richness to the yolks for the smoothest filling ever.

Greg DuPree, food stylist: Ruth Blackburn

The crunchy and salty taste of crushed potato chips makes these devilish eggs extra special. Like baby baked potatoes, they also contain bacon, cheddar, sour cream and chives.

It would be hard to fit every part of the classic New Orleans sandwich into a small devil egg, but we think the olive salad and thinly sliced ​​salami give you the same flavors packed into one bite.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason

If the store bought fried onions on a green bean casserole are your favorite part of Thanksgiving, then these deviled eggs are for you. We use those onions, plus nutty Gruyère cheese, to create the ultimate deviled egg garnish in this recipe.

Greg Dupree; Food stylist: Chelsea Zimmer; Prop stylist: Christina Daley

Although we provide instructions on how to make the pesto for these eggs from scratch, a good quality store-bought sauce can save time and mess between all the other Thanksgiving cooking you have to do.

Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

We don’t skimp on the bacon in these devilish eggs. Not only does the filling contain bacon and it is used as a garnish, but we also use the drippings to quickly fry the egg whites.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason

Not only do we infuse these devilish eggs with Creole mustard and cayenne pepper, but… the Holy Trinity (onion, green pepper and celery), a central part of so many Creole dishes.

Victor Protasio; Food Styling: Melissa Gray; Prop styling: Ginny Branch

These devilish eggs aren’t for everyone, especially since baking something on Thanksgiving can be a bit of an undertaking. But if you’re willing to go the extra mile, these eggs are well worth the effort and are like no other devilish eggs out there. A touch of spice really helps them shine.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason

Chances are you’re already planning to do this Chili cheese this upcoming holiday season. Why not infuse the flavors of the dip into your devil eggs too? In this recipe, we use two of the dip’s signature ingredients (spicy, sharp Cheddar cheese and slightly sweet, diced pimiento peppers) in the filling.

PHOTO: VICTOR PROTASIO; FOOD STYLING: MELISSA GRAY; PROP STYLING: GINNY BRANCH

If you don’t have time to individually pipe each egg half this Thanksgiving, use this shortcut recipe. You get the same taste of deviled eggs with half the effort.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason

Tender herbs such as chives, tarragon and parsley are mixed with the avocado and the yolks for a silky smooth and tasty filling that also has a vibrant green color.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason

Chicken wings aren’t the only food that can benefit from hot sauce and blue cheese. The spicy bite and savory cheese help brighten and deepen the flavor of your average deviled eggs, taking them to the next level.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason

The secret to making these eggs taste just like your favorite Italian salad is an anchovy fillet. Don’t be put off by the canned fish; the savory, flavorful ingredient helps enrich the yolks with a salty, salty flavor that you just can’t get from any other ingredient.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason

Crispy chorizo ​​gives these devil eggs both richness and spice. A sprinkle of fresh cilantro and creamy avocado on top round out each bite.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason

Inspired by West Indian Crab SaladThis recipe tops each egg with a spicy crab salad and buttery Old Bay seasoned crackers for a coastal twist on traditional deviled eggs.

Victor Protasio; Food Styling: Melissa Gray; Prop styling: Ginny Branch

Who can resist these bright pink beauties? Soaking overnight in beet juice, vinegar, water and herbs gives these filled eggs the beautiful pink color.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason

All the fresh, crunchy flavors of Greek salad come together in this version of a devil egg. The olives are perhaps our favorite mix, as their rich, salty saltiness is perfectly balanced by the mayonnaise and egg yolks.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason

Just like how it has a dash of curry powder in it chicken salad helps cut through the richness of the mayonnaise, it does the same in the luscious egg yolk filling in these deviled eggs.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason

With this recipe we have combined two southern snacks into one. To keep everything in proportion, just make sure to halve your pickled shrimp toppers.

Frederick Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley

We double the dill in these devil eggs, thanks to both fresh leaves and a dash of dill pickle juice.

Victor Protasio; Food Stylist: Chelsea Zimmer; Prop stylist: Christina Dailey

You don’t have to be a Kentucky fan to appreciate these deviled eggs. Everyone loves bacon, crispy onions and fresh chives, right?

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason

Pickled beets (and their juice), sauce, cornichons and pickled okra make this variation on a deviled egg parcel a bite-sized treat.

Victor Protasio; Food Styling: Melissa Gray; Prop styling: Ginny Branch

Just as beets can give a lovely pink color to deviled eggs, turmeric can give them a golden sheen. Plus, the flavor of the turmeric-dyed egg white perfectly complements the cayenne pepper and curry powder in the creamy yolk filling.

Micah A. Leal

Panko bread crumbs and Parmesan cheese provide an ultra-crispy coating around the proteins in this recipe. To balance the richness, the filling gets a splash of apple cider vinegar and hot sauce.