Ultimate Guide to Thanksgiving Appetizers: Classic Deviled Eggs and Stuffed Mushrooms

Ultimate Guide to Thanksgiving Appetizers: Classic Deviled Eggs and Stuffed Mushrooms

Thanksgiving is a time for gathering with loved ones and indulging in delicious food. No holiday meal is complete without the perfect appetizers to whet appetites and set the mood. In this guide, we will explore two classic Thanksgiving appetizers: deviled eggs and stuffed mushrooms. Each recipe is simple yet beautiful, ensuring your guests are mouth-watering from start to finish.

Ingredients and Servings

Deviled Eggs

6 large eggs 1/4 cup mayonnaise 2 tablespoons spicy brown mustard 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup finely chopped hard-boiled egg yolks 4 stalks green onion, chopped 1/4 teaspoon dried dill 6 hard-boiled eggs, cut in half lengthwise and removed from shells

Stuffed Mushrooms

30 medium button mushrooms 1 1/2 lbs button mushrooms 1/4 cup Panko breadcrumbs 4 oz cream cheese, softened 1 tablespoon chives, minced 1 tablespoon thyme, minced 1/4 cup grated Parmesan cheese 1 tablespoon olive oil Salt and freshly ground black pepper, to taste

Recipe for Deviled Eggs

These tiny deviled eggs are not only tasty but also visually appealing, especially when garnished with a delicate parsley leaf, tiny onion sliver, and carrot piece. Follow the steps below to create the perfect appetizer for your Thanksgiving table.

Preheat your oven to 350°F. Heat a non-stick pan on medium-high and spray a rimmed baking sheet with cooking spray or lay down non-stick paper or silicon pat.

Wash the mushrooms and pat them dry. Remove the stems and place the mushroom caps on the prepared baking sheet. Chop the stems finely.

Add a bit of olive oil to the pan, then add chopped stems, garlic, salt, and pepper. Cook until the stems are golden brown and softened, and most of the moisture is cooked out (around 5 minutes).

Add 1/4 cup Panko breadcrumbs to the mixture and cook until Panko is golden brown (about 1–2 minutes).

Remove from heat and combine the mixture with 4 oz cream cheese, 1 tablespoon chives, 1 tablespoon thyme, and 1/4 cup grated Parmesan cheese. Season with salt and pepper.

Add heaping tablespoons of the mixture into each mushroom cap, then dip the cap mixture side down into the extra Panko. Alternatively, sprinkle the Panko over the caps and place them back top-up, mixture side up, onto the baking sheet. Lightly spray the tops of the mushrooms with cooking spray.

Bake the stuffed mushrooms for about 20 minutes or until the tops are golden and the mushrooms are soft. If you prepped the mushrooms the night before, don’t spray the tops with cooking spray until you are about to bake them and let them sit out for about 15–30 minutes before baking.

Recipe for Deviled Eggs

Deviled eggs are a time-honored tradition at Thanksgiving and New Year's gatherings. Here's a simple recipe that adds a twist with fresh herbs and finely chopped egg yolks.

Place the eggs in a large saucepan, cover with cold water, and bring to a boil. Boil for 10 minutes, then remove from heat and let sit in the hot water for 10 more minutes. Rinse under cold water and peel the eggs.

Halve the eggs lengthwise and spoon out the yolks into a mixing bowl. Add 1/4 cup mayonnaise, 2 tablespoons spicy brown mustard, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Mix well.

Approximately mix in 1/2 cup finely chopped hard-boiled egg yolks, 4 stalks green onion, chopped, and 1/4 teaspoon dried dill. Stir until well combined.

Fill the empty egg whites with the deviled egg mixture. Garnish each egg with a small parsley leaf, a tiny onion sliver, and a tiny carrot piece, using tweezers if necessary.

Conclusion

Every holiday season, you'll want to have these classic appetizers at your table. With these easy-to-make recipes, you can impress your guests and enjoy every bite. So, give these deviled eggs and stuffed mushrooms a try this Thanksgiving and make the holidays even more special!