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These adorable turkey deviled eggs are the cutest appetizer for your Thanksgiving dinner! This healthy twist on traditional deviled eggs is deliciously creamy, packed with protein, and perfect for young kids. They’ll have so much fun making them, too!

Turkey deviled eggs decorated with peppers, carrots and peppercorns on a plate.

Best Thanksgiving Deviled Eggs

If you normally serve deviled eggs for Thanksgiving, it’ll just take a few extra steps to transform basic hard-boiled eggs into this adorable turkey-shaped appetizer!

Your kids will think these turkey deviled eggs are super fun and tasty. Better yet, they’re full of protein and healthy fats to fill them up (before they reach that dessert table ;).

Plus, they’re so simple to make, thanks to my easy peel technique!

A striped plate with six turkey deviled eggs for Thanksgiving.

Turkey Deviled eggs

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Why We Love These Turkey Shaped Deviled Eggs

  • Quick & easy: After boiling and peeling the eggs, whip together the filling, pipe it into the eggs, and transform them into little turkeys with a few simple garnishes like sliced red bell pepper and baby carrots. They’re seriously easy to make!
  • Healthy: The Greek yogurt deviled eggs are a step above the traditional option. They contain absolutely no mayo, but instead use high protein Greek yogurt. The veggies make them fun and colorful, so kids will want to eat them! They’re a healthy, easy appetizer you’ll want to make year after year!
  • Kid-friendly: Young kids love these cute turkeys and will be excited to help you decorate them! The more hands-on they can be, the more likely they are to try it, too.

Ingredient Notes

Ingredients required to make turkey deviled eggs recipe.

For cooking hard boiled eggs

  • Large eggs: These are the perfect size for this deviled egg recipe. It’s best to use fresh eggs as they peel the best.
  • Apple cider vinegar & salt: Cooking the eggs with vinegar and salt makes them so much easier to peel! It may seem like a lot of salt, but it’s simply used for cooking. It won’t actually affect the sodium level of the deviled eggs.

For deviled egg filling:

  • Plain Greek yogurt: This adds extra protein and a smooth, creamy texture without the need for mayonnaise.
  • Dijon mustard: The tangy flavor of mustard balances the rich egg yolk mixture. 
  • Salt: You only need a pinch!
  • Garlic powder: Garlic powder adds a savory flavor that makes these deviled eggs so yummy.

For decorating:

  • Peppercorns: Use black peppercorns or sliced black olives for eyes.
  • Orange, red, and yellow bell peppers: Cut an assortment of bell peppers into thin strips to make a turkey tail.
  • Baby carrots: Cut the carrots into slices, then cut them into quarters to form a beak. Larger carrots can be used as well if that’s what you have on hand.

Step-by-Step Instructions

How to Cook Deviled Eggs

Hard boiled eggs in a black pot.
  • Place eggs in a single layer at the bottom of a medium-sized saucepan or pot. Add enough water to cover the eggs with at least 1 inch of water.
  • Add a tablespoon of vinegar and a tablespoon of salt to the pot and stir gently.
  • Place the pan onto the stove over high heat and bring the water to a rolling boil.
  • Once the water is boiling, set a timer for 8 minutes and allow it to continue to boil, uncovered.
  • Right before the timer is about to go off, turn on the faucet to the coldest it can go and let it run until the water is ice cold. Once the timer goes off, drain the hot water and place the pan under the cold running water, allowing the ice cold water fill the pan. The water will turn lukewarm from the heat of the eggs and pan. Keep running the water (it will overflow from the pot), until the water in the pan is ice cold. Leave the eggs in the pot for about 10 minutes, until they reach room temperature.

How to Easily Peel Hard Boiled Eggs

A hand holding up a cooked and peeled hard boiled egg.
  • Once the eggs are at room temperature (but not colder), you can peel them.
  • To peel the eggs, roll them on the counter with the palm of your hand, pressing gently to make cracks all over the shell. Using your fingers, gently remove the shell.

How to Make Deviled Egg Turkeys

  • Slice the eggs in half from top to bottom. Use a small spoon to scoop out the cooked egg yolks.
  • To prepare the filling: Place the yolks into the bowl of a small food processor. Add the Greek yogurt, Dijon mustard, garlic powder, and salt. Close the lid of the food processor and pulse several times until the mixture is well-combined and fluffy. You may need to scrape the sides of the food processor with a spatula to ensure everything is combined.
  • Transfer the egg mixture to a piping bag with a tip and squeeze to fill each egg cavity with the egg mixture (you can also use a spoon).
  • Cut the peppers thinly and poke them into the filling at the top of the hard boiled egg halves to form the feathers. Next, poke on the peppercorn eyes and carrot beak. Add a very thin slice of red pepper next to the carrot beak for the snood (the red dangly thing on a turkey).
  • Serve immediately, or store in an airtight container in the fridge for up to 2 days.
Keep scrolling to the recipe card below for the full printable recipe!

RECIPE TIPS

  • If you have a batch of eggs that aren’t peeling well, crack the shells all over, and then put them back into the pot and fill it with cold water. Let them sit in the cold water for several minutes, and this can help loosen the membrane, making them easier to peel. You can also peel them under the cold running tap water.
  • Be careful that you don’t add too much salt, as it may overpower the filling. You just need a pinch.
  • Taste the filling before you fill the cooked egg whites. Add a bit more garlic powder or salt, if desired.
  • You’ll probably want to remove the peppercorns before consuming unless you really like pepper. Alternatively, you can use sliced black olives or candy eyes as a substitute for the peppercorns.
  • These turkey deviled eggs don’t have to be perfect. Feel free to give them their own unique personalities!

Recipe FAQs

Why do you add salt and vinegar to the water when cooking hard boiled eggs?

Adding salt and vinegar to the pot of water makes it so much easier to peel your hard-boiled eggs. This is my preferred method because the eggs come out nice and clean every time!

How long to boil eggs for deviled eggs?

If you want hardboiled eggs, you need to boil them for a full 8 minutes. Start the timer once the water is boiling and remove from the heat once the timer goes off to avoid overcooking the egg yolks.

Can you make these turkey shaped deviled eggs ahead of time?

These deviled eggs are best served fresh. If you want to get a head start, prepare the hard boiled eggs and filling in advance. Then fill the eggs and decorate right before serving.

A hand holding up a turkey shaped deviled egg.

Storage Guidelines

  • Leftover turkey deviled eggs can be stored in an airtight container in the fridge for 1-2 days, but they taste and look best served fresh.
  • They should not be frozen. If you want to make them the day before Thanksgiving, just cook and peel the eggs, but assemble the deviled eggs the day of.

Serving Suggestions

These delicious turkey deviled eggs are the perfect Thanksgiving appetizer! Serve them along with these other healthy appetizers for a kid-friendly feast:

Recipe Variations

  • Use sour cream: If you don’t have Greek yogurt on hand, sour cream is a great substitute.
  • To make dairy-free: Sub in mayo for the Greek yogurt or use a dairy-free Greek yogurt if you can find it.
  • Add turkey bacon: For “real” turkey deviled eggs, cook some turkey bacon and cut it to size for the beak or add it to the turkey tail.
  • Switch up the veggies: If your little ones aren’t huge fans of red or orange bell pepper, try slicing firm Roma tomatoes into thin strips or use matchstick carrots instead. Feel free to get creative with the veggies!
Turkey shaped deviled eggs on a striped green plate.

More Similar Recipes

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A plate with six turkey shaped deviled eggs.
Recipe
5 from 1 vote

Thanksgiving Turkey Deviled Eggs {No Mayo}

Created by Elysia Cartlidge
Servings: 12 deviled eggs
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
These adorable turkey deviled eggs are the cutest appetizer for your Thanksgiving dinner! This healthy twist on traditional deviled eggs is deliciously creamy, packed with protein, and perfect for young kids. They'll have so much fun making them, too!

Ingredients
 

For making hard-boiled eggs:

  • 6 large eggs
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon salt

For the filling:

  • 1/4 cup plain Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • Pinch of salt (about 1/8th of a teaspoon)

For decorating:

  • Orange, red and yellow peppers cut into thin strips for feathers
  • Peppercorns or slice black olives for eyes
  • Slices of baby carrots cut into quarters for the beak

Instructions
 

Prepare Hard Boiled Eggs

  • Place eggs in a single layer at the bottom of a medium-sized saucepan or pot. Add enough water to cover the eggs with at least 1 inch of water.
  • Add a tablespoon of vinegar and a tablespoon of salt to the pot and stir gently.
  • Place the pan onto the stove over high heat and bring the water to a rolling boil.
  • Once the water is boiling, set a timer for 8 minutes and allow it to continue to boil, uncovered.
  • Right before the timer is about to go off, turn on the faucet to the coldest it can go and let it run until the water is ice cold. Once the timer goes off, drain the hot water and place the pan with the eggs under the cold running water, allowing the ice cold water fill the pan. The water will turn lukewarm from the heat of the eggs and pan. Keep running the water (it will overflow from the pot), until the water in the pan is ice cold. Leave the eggs in the pot for about 10 minutes, until they reach room temperature.

How to Peel Hard Boiled Eggs

  • Once the eggs are at room temperature (but not colder), you can peel them.
  • To peel the eggs, roll them on the counter with the palm of your hand, pressing gently to make cracks all over the surface of the shell. Using your fingers, gently remove the shell.

Prepare the Filling

  • Cut the hard boiled eggs in half lengthwise from top to bottom. Use a small spoon to scoop out the cooked egg yolks.
  • Place the yolks into the bowl of a small food processor. Add the Greek yogurt, Dijon mustard, garlic powder, and salt. Close the lid of the food processor and pulse several times until the mixture is well-combined and fluffy. You may need to scrape the sides of the food processor with a spatula to ensure everything is combined. Taste and adjust seasonings as needed.

Assemble the Turkey Deviled Eggs

  • Transfer the egg mixture to a piping bag with a tip and squeeze to fill each egg cavity with the egg mixture (you can also use a spoon).
    Cut the peppers thinly and poke them into the filling at the top of the hard boiled egg halves to form the feathers. Next, poke on the eyes and carrot beak. Add a very thin slice of red pepper next to the carrot beak for the snood (the red dangly thing on a turkey).
  • Cut the peppers thinly and poke them into the filling at the top of the hard boiled egg halves to form the feathers. Next, poke on the peppercorn eyes and carrot beak. Add a very thin slice of red pepper next to the carrot beak for the snood (the red dangly thing on a turkey).
  • Serve immediately, or store in an airtight container in the fridge for up to 2 days.

Nutrition

Calories: 35kcal | Carbohydrates: 0.4g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 37mg | Potassium: 39mg | Fiber: 0.02g | Sugar: 0.2g | Vitamin A: 119IU | Vitamin C: 0.003mg | Calcium: 17mg | Iron: 0.4mg
A plate with six turkey shaped deviled eggs.

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