Indulge in the flavors of fall with Falling Leaves Deviled Eggs. This beautiful 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 Falling Leaves Deviled Eggs is a breeze. Prepare a traditional yolk filling. 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 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.
Fleck the spices onto the yolk with a paintbrush. This adds vibrant autumn hues. Furthermore, for an extra touch of luxury, fleck edible gold leaf 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 delightful 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 elevates your next gathering and impresses your guests with your creativity.
Falling Leaves Deviled Eggs
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
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Place the eggs in a heavy pot and cover with water at least an inch above the eggs.
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Add a teaspoon of white vinegar and bring to a boil
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True of the heat and let stand 15 minutes.
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Drain and rinse with cold water.
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When eggs are cool enough to handle, peel them
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Slice the eggs horizontally and remove the yolks.
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In a food processor or blender, pulse the yolk with the mayonnaise and the mustard.
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Add salt to taste.
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Load the yolk mixture into a pastry bag.
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Pipe an approximate leaf shape into each egg white hollow.
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Use clean fingers to define the shape of the leaf.
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Make leaf vein impressions with the toothpick.
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Use a paintbrush to flick the spices in any combination of colors you like onto the leaf.
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Use a separate brush to flick edible gold on top of the spices.
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Push an herb stem into the tops of each.
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Plate and serve.
Like these Falling Leaves Deviles Eggs? Also, check out some of these other recipes:
VALENTINE ROSES DEVILED EGGS
FALLING LEAVES SUGAR COOKIES
PESTO STAR DEVILED EGGS
SPRING TULIP DEVILED EGGS
BLOODY FINGER DEVILED EGGS
