Description
Thanksgiving Deviled Eggs get a cozy twist with creamy sweet potato, Dijon, and warm spices. They’re tangy, slightly sweet, and perfect for holiday grazing.
Ingredients
6 large eggs, hard boiled
1/4 cup mashed cooked sweet potato, room temperature
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
1/4 teaspoon kosher salt
1/8 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of cayenne pepper
Chopped toasted pecans, optional
Chopped fresh chives, optional
Instructions
1. Cut boiled eggs in half lengthwise and remove the yolks. Arrange whites on a platter.
2. Mash yolks until fine, then add sweet potato, mayonnaise, Dijon, vinegar, salt, cinnamon, nutmeg, and cayenne.
3. Stir until very smooth and creamy. Taste and adjust seasoning.
4. Spoon or pipe filling back into egg whites, mounding slightly.
5. Top with toasted pecans and chives if using.
6. Chill until serving or serve at room temperature.
Notes
Make ahead: boil and peel eggs up to 2 days in advance. Keep covered and chilled.
Prepare filling up to 1 day ahead. Store separately, then pipe into whites just before serving.
Add garnishes right before serving for the best crunch and color.
Swap sweet potato with cooked butternut squash or pumpkin if you like.
Storage: keep filled eggs in an airtight container in the fridge for up to 1 day.
Serving: cold or room temperature. Flavor is creamy, slightly sweet, and warmly spiced.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Thanksgiving
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 65
- Fat: 4.5
- Carbohydrates: 1
- Protein: 3