Turkey Gravy Deviled Eggs

Roasted turkey essence captured in a silken egg filling with crackling skin.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 2 tablespoons turkey pan drippings (defatted)
• 1 teaspoon Dijon mustard
• ½ teaspoon white wine vinegar
• ¼ teaspoon salt
• ⅛ teaspoon white pepper
• 1 tablespoon fresh thyme leaves
• 3 tablespoons turkey skin, crisped and crumbled
• ½ teaspoon smoked paprika
• 1 teaspoon unsalted butter (for garnish)
• Fresh thyme sprigs for garnish

Instructions

1. Halve hard-boiled eggs and scoop yolks into a bowl. Add mayonnaise, turkey drippings, mustard, vinegar, salt, pepper, and thyme. Whisk until silken and smooth.
2. Spoon or pipe filling into egg white halves. Chill for at least 30 minutes before serving.
3. Just before serving, top each egg with a generous pinch of crispy turkey skin crumbles and a light dusting of smoked paprika. Finish with a micro thyme sprig.

Tips

• Save pan drippings when roasting turkey; let them settle, skim fat from top, and use only the clear brown liquid beneath.
• Crisp turkey skin in a 375°F oven for 8-10 minutes until deeply browned and brittle; crumble while warm.
• Add filling 2-3 hours before serving rather than far in advance to keep egg whites firm and filling creamy.
• For extra umami, add ¼ teaspoon of fish sauce or anchovy paste to the filling base.