The Kitchn: Your family won’t be able to resist these Thanksgiving deviled eggs
If you struggle to get your family out of the kitchen while you’re focusing on the turkey and are desperate for no distractions, I suggest you casually place a platter of these deviled eggs in the room you’d like them to gather in. I guarantee they’ll be like bees to honey, fleeing your workspace and helping you to not freak out in the eleventh hour.
A holiday twist on classic deviled eggs
There is just something about the warm, earthy flavor of fresh sage that tastes of Thanksgiving, which is why it’s the shining star in this recipe. Here it’s sauteed with chopped shallots into a sweet, aromatic mixture that begs to be used for flavoring a classic, mayonnaise-enhanced deviled egg filling.
To be honest, you could really leave it at that and these two-bite appetizers would shine (and you absolutely can if you’d like to keep it vegetarian), but finishing the deviled eggs with bacon crumbles adds a salty, smoky element that puts them over the top.
Thanksgiving Deviled Eggs
Makes 24 pieces
12 large eggs
1 tablespoon unsalted butter
1 small shallot, minced
1 1/2 tablespoons chopped fresh sage leaves
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