Falling Leaves Deviled Eggs

Indulge in the flavors of fall with Falling Leaves Deviled Eggs. This delightful appetizer not only tantalizes your taste buds but also adds a touch of elegance to your autumn gatherings. These deviled eggs, perfect for Thanksgiving or any fall-themed event, take a classic recipe to the next level with their leafy presentation.

If you follow this blog, you know I do terrible things to deviled eggs. Some are not so terrible, just humorous like these I made for last Thanksgiving:

ROAST TURKEY SHAPED DEVILED EGGS

This post is my redemption. Trust me, you will delight your guests with this Falling Leaves Deviled Eggs presentation.

Easier than it looks:

The recipe for these deviled eggs is a breeze. The yolk filling is prepared in a traditional manner. However, what makes these eggs truly special is their artistic twist. A selection of spices like sumac, turmeric, curry powder, chili powder, paprika, and ancho chili powder is used to create beautiful leaf designs on the yolks.

Hard boil the eggs and create the filling. Then, you control the spice level of the eggs by your choice of spices.

To achieve this stunning effect, the chosen spice or spices are delicately flicked onto the yolk with a paintbrush. This adds vibrant autumn hues. Furthermore, for an extra touch of luxury, edible gold leaf is gently flicked on top of the spice. Additionally, this creates a festive and fancy appearance.

But the artistry doesn’t stop there. To complete the “leaves”, stems from herbs such as thyme, mint, or oregano are added to the tops, enhancing the overall look.

Falling Leaves Deviled Eggs offer a harmonious blend of flavors and visuals, making them the ideal choice for a memorable fall appetizer. They are not only a treat for the palate but also a feast for the eyes.  Furthermore, this recipe embodies the essence of the autumn season. This delightful recipe will elevate your next gathering and impress your guests with your creativity.

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Falling Leaves Deviled Eggs

Prep Time 45 minutes

Cook Time 30 minutes

Ingredients

• 1 dozen large eggs
• 2-3 tablespoons mayonaise
• 1 teaspoon dijon mustard
• Salt.
• Any or a combination of chili powder, turmeric, curry powder, paprika, hatch chili powder, or sumac.
• Edible gold dust optional
• 25 1 inch herb stems

Instructions

1. Place the eggs in a heavy pot and cover with water at least an inch above the eggs.

2. Add a teaspoon of white vinegar and bring to a boil

3. True of the heat and let stand 15 minutes.

4. Drain and rinse with cold water.

5. When eggs are cool enough to handle, peel them

6. Slice the eggs horizontally and remove the yolks.

7. In a food processor or blender, pulse the yolk with the mayonnaise and the mustard.

8. Add salt to taste.

9. Load the yolk mixture into a pastry bag.

10. Pipe an approximate leaf shape into each egg white hollow.

11. Use clean fingers to define the shape of the leaf.

12. Make leaf vein impressions with the toothpick.

13. Use a paintbrush to flick the spices in any combination of colors you like onto the leaf.

14. Use a separate brush to flick edible gold on top of the spices.

15. Push an herb stem into the tops of each.

16. Plate and serve.

Like these Falling Leaves Deviles Eggs? Try some of these other recipes:

FALLING LEAVES SUGAR COOKIES

PESTO STAR DEVILED EGGS

BLOODY FINGER DEVILED EGGS