These Roast Turkey-Shaped Deviled Eggs will bring a smile, and maybe elicit a giggle from your holiday guests. It’s no secret I do terrible things to poor deviled eggs on holidays. Just check out my eggy Valentine’s Day and Halloween creations. Why should Thanksgiving get a pass? Not a chance, thank you.
In general, I find Deviled Eggs and throwing together a charcuterie board not only the best times savers for holidays, but they also provide generous room for creativity. Consequently, these Roast Turkey-Shaped Deviled Eggs are no exception.
It’s no secret I love cute food. This idea brings the cute or off-beat or insane depending upon your sense of humor. It’s also a fun recipe to make with kids. For the filling for these Roast Turkey-Shaped Deviled Eggs, I used a traditional Deviled egg recipe. Basically, just mayor and mustard seasoned with salt and pepper. However, to create the roast turkey “look”, I sprinkled chili powder over the tops. If you are spicy adverse, substitute sweet paprika.
Tips for making these Roast Turkey-Shaped Deviled Eggs:
- Halloween candy bone decorations were used for the legs. Warn your guests to remove them before eating to prevent the infusion of sweetness in their deviled egg experience.
- Use any deviled egg recipe you like. Below is a basic one.
- BE AWARE: You will not get the usual double amount of deviled eggs as a result of the number of eggs you boil. Piping these shapes use more yolks than usual. You will end up with a few sad empty egg white shells. Repurpose them any way you like and, if you insist on 12 deviled eggs, boil some extra eggs just for their yolks.
- Peeling hard-boiled eggs is one of my downfalls in life. I am just terrible at it. However, maybe these tips will help you.
Roast Turkey-Shaped Deviled Eggs for Thanksgiving
A fun Thanksgiving appetizer idea
Ingredients
- 6 eggs large
- 1 teaspoon mustard
- 3 tablespoons mayonnaise
- salt & pepper
- Chili powder
- candy bone decorations
Instructions
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Boil eggs for 15 min
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Cool & peel
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Cut cooled eggs in half lengthwise. Scoop yolks into a bowl with the mustard & mayo.
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Mash with a fork to combine. Season with salt & Pepper.
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Arrange egg halves on a serving plate.
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Load 3/4 of the mixture into a piping bag fitted with a coupler.
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Load the rest of the mixture into a separate piping bag fitted with a #12 tip.
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Pipe a large portion with the coupler fitted bag down the middle of the egg white. This will be the body of your turkey.
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With the #12 fitted piping bag, pipe the legs of the turkey on either side. Squeeze at the top part and pull diagonally upwards to form the legs.
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Stick a candy bone into the tip of each leg.
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Insert a small knife between the legs and pull slightly up to create the turkey’s cavity.
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Sprinkle with chili powder
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Repeat until you have used up the yolk mixture & serve.
More Thanksgiving Appetizer Ideas:
Fried Brie Pieces with Pumpkin Honey Dip
Baked Camembert with Honey Thyme Onions
Pull-Apart Pumpkin Cheese Bread
