Thanksgiving Crunch Deviled Eggs

Deviled eggs are always a crowd-pleaser, and here we’ve dressed them up for Thanksgiving Day. They’re topped with fried sage leaves and enlivened with our exclusive Thanksgiving Crunch—a holiday spin on chili crisp featuring classic Thanksgiving seasonings, including sage, thyme, garlic and black pepper. Enjoy the eggs as an appetizer before the feast or start a new tradition and host a cocktail party, offering guests festive drinks and savory small bites in lieu of the usual turkey dinner. We guarantee these flavor-packed deviled eggs will disappear fast!

Ingredients:

Directions:

Fill a saucepan halfway with water and bring to a boil over medium heat. Carefully add the eggs to the boiling water and cook for 12 minutes. Meanwhile, prepare an ice bath by filling a large bowl with ice and water.

Using a spider or a sieve, remove the cooked eggs and immediately place in the ice bath. When cool enough to handle, carefully peel the eggs, then transfer to a cutting board.

Using a sharp knife, cut each egg in half lengthwise, wiping off your knife after slicing each one. Using a spoon, scoop out the egg yolks and set the whites aside. Transfer the yolks to a food processor and add the mayonnaise and mustard. Process until smooth and creamy, about 30 seconds. Stop the processor and scrape down the sides of the bowl, then process again until combined, about 10 seconds. Add 1 Tbs. of the Thanksgiving Crunch solids, draining off as much oil as possible, and process until combined. Transfer the egg yolk mixture to a piping bag fitted with your desired tip. Set aside.

In a small fry pan over medium heat, warm the neutral oil. Add the sage leaves and fry until dark green and crisp, about 30 seconds. Transfer to a paper towel–lined plate and sprinkle with salt.

Pipe 12 small dollops of the filling, evenly spaced, on a serving platter; this will stabilize the deviled eggs so they won’t slide around on the platter. Place each egg white half on a dollop of filling, then pipe the remaining yolk mixture into the whites. Top each with a small spoonful of Thanksgiving Crunch and a fried sage leaf, then serve. Makes 12 deviled eggs.

Williams Sonoma Test Kitchen