Thanksgiving Deviled Eggs

Place the eggs in a saucepan and fill with enough cool water to cover the eggs by an inch or two. Place the pan over high heat. Once the water reaches a boil, remove the pan from heat, cover, and let stand for 10 minutes. Meanwhile, cook the aromatics and bacon.

Melt the butter in a medium skillet over medium heat. Add the shallot and sage and sauté until softened and fragrant, 3 to 4 minutes. Transfer the mixture to a small bowl. Add the bacon to the skillet and cook until browned and crisp, flipping halfway through, 5 to 6 minutes total. Transfer the bacon to a paper towel-lined plate to drain and cool. Once the bacon is cool enough to handle, chop or crumble the strips into small pieces.

Remove the cooked eggs from the pan with a slotted spoon, tap each gently on the countertop to crack the shell in a few places, then submerge in ice water for at least 1 minute. Peel the eggs and slice them in half lengthwise.

Gently squeeze the eggs to separate the yolks from the whites and use your fingers to remove the yolks. Transfer all the yolks to a medium bowl. Arrange the empty whites on a platter, cut-side up.

Mash the yolks with a fork until they are completely crumbled. Add the mayonnaise and mustard and mash the filling until a smooth paste forms. Stir in the shallot and sage mixture, salt, and a few grinds of pepper. Taste and season with more salt as needed.

Use a spatula to scoop all the filling into a plastic ziptop or piping bag. (Alternatively, you can scoop the filling into the egg whites with a spoon.) Press the bag with your hands to push all the filling to one corner and press any air out of the top. If using a plastic bag, snip one bottom corner off with a pair of scissors.

Pipe the filling into the cup of each egg white, filling the cups so that the filling mounds a little over the top. Sprinkle the deviled eggs with the bacon crumbles and serve.