Thanksgiving Devilled Eggs

5 minutes
25 minutes
Recipe developed for BC Egg by

Looking for an appetizer to tide you over while the Thanksgiving turkey cooks? We recommend these holiday-inspired devilled eggs!


  • 6 hard boiled eggs, peeled
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon
  • 1/2 tsp ground sage
  • 1/4 tsp salt
  • 2 tsp salted butter
  • 3 tbsp Panko breadcrumbs
  • 1 clove garlic, grated or minced
  • 12 sage leaves
  • canola oil for frying
  • sea salt


  1. Halve eggs lengthwise and scoop out yolks into bowl. Whisk together with mayonnaise, Dijon, sage and salt until smooth. Spoon into piping bag or plastic zipper bag (cut the tip before piping). 
  2. Meanwhile, melt butter in small non-stick skillet over medium heat. Add Panko and toast, stirring frequently until golden brown. Stir in garlic and toast for 30 more seconds. Scrape into bowl to cool.
  3. Heat oil in medium non-stick skillet over medium-high heat. Fry sage leaves in batches until crisp, 2-5 seconds. Transfer to paper towel; sprinkle lightly with sea salt.
  4. Fill egg whites with yolk mixture; sprinkle with Panko and garnish with crispy sage leaves.


Looking for tips on the perfect hard boiled egg? Check out our Cooking Eggs 101 page!

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