Story by Oli Wood-Morris and Eric Modrovich
The Tali Toss Up is a series dedicated to our staff voicing their opinions on why something is better than the other. In this case, Talisman associate writing editor Oli Wood-Morris and website writer Eric Modrovich argue to establish which side item is the best to serve during Thanksgiving dinners, deviled eggs or cranberry sauce.
In honor of Thanksgiving and kitchens across the world heat up, the debate of which side dish deserves the spotlight always finds its way back to the table. While both deviled eggs and cranberry sauce have their loyal fans and traditions, only one can be crowned the ultimate holiday essential.
Oli Wood-Morris: Deviled Eggs
Earlier this week, my mom texted me to ask the age-old question, “What kinds of foods would you like to see at Thanksgiving?”
Without hesitation, I responded, telling her I could live entirely off of green bean casserole and deviled eggs.
While green bean casserole might be a controversial pick, deviled eggs are undoubtedly a fan favorite. They’re the best Thanksgiving side dish for three reasons: they’re universal, endlessly customizable and they balance out heavier dishes.
As someone who rotates through multiple family gatherings during the holidays, Thanksgiving included, I have noticed that the menu varies depending on who I am visiting.
My mom’s side of the family tends to stick to Midwest classics such as a honey-glazed ham, oven-roasted turkey, green bean casserole, baked mac and cheese, stuffing and, of course, deviled eggs.
There are always more desserts than anyone could reasonably finish: pumpkin pie, chocolate pie, cheesecake and anything my mom decided to bake “just in case.”
My dad’s side of the family, on the other hand, is a bit more untraditional. My grandma usually opts for soul food classics like fried chicken, green beans with ham, collard greens and a cranberry sauce that only my grandma dares to touch.
As a picky eater, though, I can always rely on my grandma to prepare a plate of deviled eggs ahead of time. She sets them out for us to enjoy while she finishes cooking the rest of the meal.
One reason deviled eggs remain a Thanksgiving staple is their versatility. While the classic version, hard-boiled eggs with a mixture of mayonnaise, mustard and paprika, has stood the test of time, there are many ways to add your own twist.
Even the original style can vary from kitchen to kitchen. I normally add a little bit of relish to the whipped mixture, but a recipe from Yummi Haus lists only needing mayonnaise, mustard and white vinegar.
The diversity of deviled eggs became especially clear to me through TikTok, where videos showcasing “six eggs, six ways” evolved into deviled egg flights featuring both sweet and savory options.
According to an article from Allrecipes, egg flights are where people cut hard boiled eggs in half and add different types of toppings to each half. This is a way for people to taste test small portions of different foods.
During my deep dive into deviled eggs, I found recipes showing just how versatile this dish can be. Savory options like deep-fried and crab rangoon deviled eggs stick to classic flavors, while chocolate deviled eggs offer a sweet twist.
Cranberry sauce, on the other hand, is kind of a one-trick pony, mostly just a condiment to go with the main dishes, unless you’re one of those eat-it-straight-from-the-can freaks. I don’t think you’ll find someone creating a cranberry flight any time soon.
Thanks to all the creative ways to make them, deviled eggs aren’t limited to traditional Thanksgiving menus.
Deviled eggs are also incredibly adaptable when it comes to dietary needs, due to its simple ingredient list.
Traditional Thanksgiving dinners are famously packed with heavy dishes; think mashed potatoes, dinner rolls, baked mac and cheese, casseroles and thick slices of ham or turkey. Most of these items are starch-heavy and filling, making the meal feel heavy overall.
Deviled eggs, on the other hand, are light and an easy source of protein. According to the Consumer Reports recipe, deviled eggs have six grams of protein per two eggs. This makes them a satisfying option that doesn’t leave people feeling weighed down like the heavier sides.
There’s nothing I love more, when working through my Thanksgiving plate, than having the cool, tangy taste break between my other richer dishes. It’s like hitting the reset button for my taste buds after a comfort food.
Deviled eggs being light also helps them stand out as a Thanksgiving side because they’re easy to eat while mingling if you just need a little snack.
Unlike some dishes that require a plate and silverware, you can hold a deviled egg in your hand and finish it in just a couple of bites.
Or, if you’re like me, you pop it in your mouth quickly and silently pray no one starts a conversation while you try to chew.
If you still need convincing that deviled eggs are the ultimate Thanksgiving side, just remember that they are found at most gatherings, incredibly customizable and light, easy-to-eat foods during the meal.
Sure, cranberry sauce has its place, usually at the bottom of the plate, but deviled eggs? They’re the most valued player of the Thanksgiving table.
If that’s not enough to win you over, well, maybe you simply don’t have good taste. There’s no hard feelings, but seriously, you’re missing out.
Eric Modrovich: Cranberry Sauce
For many years during my childhood in Southern California, the classic Thanksgiving favorite of homemade cranberry sauce remained a well-loved staple of my family’s November feasts.
Every time we had our annual late November feasts, my aunt, in particular, would eagerly wait to taste my version of this sweet-and-tangy berry simmering. I often incorporated orange juice for just a little extra intensity in its delicious flavor.
Even today, almost 10 years after my high school graduation day, cranberry sauce remains integral to my immediate family’s Thanksgiving celebrations.
The dish helped to draw us all in as we enjoyed our communal feasting that made us reminisce about the thanks due to God for the blessings he has given us in our lives.
The inherent simplicity of preparing homemade cranberry sauce cannot easily be beaten.
Requiring only water, sugar and, of course, cranberries in its most basic iteration, its highly tart sweetness carries an associated ease in the cooking process that lovers of deviled eggs will find difficult to replicate.
One only needs to boil water in a saucepan (or orange juice, or even red wine), add sugar and then simmer cranberries inside until they each give their own satisfying “pop.”
Homemade cranberry sauce, at least in its most basic form, has no extra preparation steps to keep in mind, thereby making it an ideal side for even the most inexperienced cook to make.
As a bonus, to complement the dish and enhance its tangy sweetness to an even greater degree, if desired, one can add enhancing ingredients, like maple syrup or orange zest, to heighten its flavor profile.
Deviled eggs may carry great versatility in the ingredients one can add to them, but sadly, maple syrup is not really one of those.
Cranberry sauce inherently serves as a highly ideal “base” into which one can add and blend many sweet and tart fall flavors not normally present within the same Thanksgiving dish.
Deviled eggs, as naturally savory foods, cannot contain sweet and tart tastes, yet still remain edible enough for most people to enjoy.
Few Thanksgiving sides have etched their insignia onto my heart quite like homemade cranberry sauce has.
Whether one adheres to its three essential ingredients or incorporates extra ones, the dish has continued to delight everyone who tastes it time and time again.
If you still remain apologetic for deviled eggs, reconsider, and taste the zingy cranberry sweetness.