For our Thanksgiving dinner, my Mom always makes Deviled Eggs. They’re not vegan… and I would not suggest trying to make them vegan, but don’t worry - I’ll have a fantastic vegan lasagna recipe coming up next month :) (It may include Hearts of Palm…)

In the meantime, you might also check out some of our Vegan Thanksgiving dishes!

Deviled eggs are a family tradition and we enjoy every one. We’ll switch out the yellow mustard for Dijon sometimes, or used smoked paprika, but the basic recipe is the same. My Mom usually doesn’t use relish (keep it simple) and probably doesn’t use these measurements - She makes it by feel :)

This is the classic deviled egg recipe from the Southern Living article “Handsome Devils” which has a lot of amazing different variations of the recipe.

Where did the deviled name come from? According to Daily Meal:

“Deviled eggs were anointed with this mischievous name long after the term "deviled" had already been deemed a descriptor for many other foods. According to the Oxford English Dictionary, in 1786 to "devil" a food meant to cook it with a spicy seasoning or over very high heat. It was thought that this association grew from the similarly high heat presumed from the depths of hell.”

Classic Deviled Eggs

Active 15 min/ Total 40 min - Makes 12

• 6 large eggs

• Ice

• 2 Tablespoons mayonnaise

• 1 1/2 Tablespoon sweet or dill pickle relish

• 1 teaspoon yellow mustard (or Dijon)

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• paprika (to taste)

1. Fill a large pot with water; bring to a boil over high heat. Carefully lower eggs into the boiling water; cook undisturbed for 11 minutes and 30 seconds.

2. Fill a large bowl halfway with ice, and add water to cover. Set ice bath aside.

3. Using a slotted spoon, immediately transfer the cooked eggs from boiling water to ice bath. Let stand until completely cooled, at least 5 minutes.

4. Working with 1 egg at a time, firmly tap on a flat surface until cracks from all over the shell. Peel under cold running water.

5. Cut eggs in half lengthwise; remove yolks. Set egg white halves aside. Using a fork, mash together yolks and mayonnaise in a medium bowl. Add relish (if using), mustard, salt and pepper: stir well to combine.

6. Spoon or pipe about 1 tablespoon yolk filling into each egg white half. Garnish with paprika, if desired. Serve immediately or store, covered, in refrigerator up to 2 days.