Deviled eggs. Gotta have deviled eggs at Thanksgiving.
I started out making four dozen for the 20 or so of us who gather each year at the biggest home among us former madrigal singers (I go there by preference to joining my brother and his family -- THIS is my real family!) and each year I've upped it by a dozen til I decided that peeling seven dozen eggs was enough work! Once they're peeled, the rest is easy and scales well. Drop the halved yolks in a food processor while you prep the halved whites on trays. The yolks get Hellman's mayo, whole-grain French mustard, Old Bay, garlic powder, and a bit of cider vinegar mixed in. Fill the whites when you get to the place where dinner will be -- using two spoons works well, since my filling is too coarse to pipe in with a pastry bag. Sprinkle on a bit more Old Bay, and stand back!