Look how easy (and pretty!) it is to turn deviled eggs into beautiful Autumn appetizers with a single Japanese maple leaf, mustard caviar and a little creativity!
Fall is just around the corner, and Japanese maple leaves are about to start turning gorgeous reds and greens. So go on a little hunt around your neighborhood or to your local park and turn your party into an Autumn celebration!
Autumn is just around the corner, and Japanese maple leaves are about to start turning gorgeous reds and greens. They can turn any appetizer into a beautiful work of art, especially deviled eggs like these!
Japanese maple leaves are non-toxic and perfectly edible, so you don’t have to worry about using them in recipes. In Japan, they actually fry them!
I honestly couldn’t believe how pretty they were with just a little leaf and a few pickle juice-soaked mustard seeds. If you would like to make them yourself, they’re so easy! Here’s a little mustard caviar recipe!
A Few Deviled Egg Pro Tips!
1. I simply use a knife to gently crack around the center of an egg and carefully peel the shell. Then, when slicing my eggs, I like to slice through the center-middle, as opposed to longways. I find the egg-halves will have a more sturdy base when cut this way.
2. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
3. No need to always gouge out your yokes with a spoon. They’ll almost always slide out if you’re gentle. You may sometimes have a little left over, but it’s easier and less damaging to the egg white, to try sliding first.
4. To get perfectly smooth egg-fillings, push the yokes through a mesh strainer before mixing in your mayo and mustard.
5. Wash and gently dry your egg whites so that they’re absolutely perfect before filling.
6. The perfect consistency of deviled egg filling is almost exactly like hummus. If your filling seems a little dry, just add a little more mayo.
7. Always use a pastry piping bag and a pretty tip. It really makes your eggs look so much more professional.
8. When garnishing with a spice, pour a bit into your hand first and use your fingers to gently sprinkle. Otherwise, if you pour directly from the bottle, it’s very likely too much will come out at once, and you’ll end up with a deviled, over-spiced heart break.
A Little More Autumn Inspiration
If you try this recipe or any of my tasty drinks or treats, make sure to take a picture and tag me on Instagram! I love to see your creations! And don’t forget to follow me on Pinterest for more loveliness, too.
- 6 large eggs
- 1 tbsp. mayo
- 1 tsp. dill mustard
- 1 tsp. creamy horseradish
- 1 tbsp. Pickle juice-soaked mustard seeds
Add 6 eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.
- Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
- Slice them carefully in half. I like to slice them through the center instead of longways. I find they’re a more satisfying bite that way. Slice a little bit off the bottom so they sit flat on a surface without sliding around.
- Remove the yokes by simply sliding them out, or using a very tiny spoon, making sure to keep the whites free from rips or dings. Push them through the mesh strainer into your mixing bowl. This will ensure your eggs are creamy and smooth without any eggy chunks.
- Wash and dry your eggs with a paper towel so the whites are perfectly tidy and picture perfect.
- Mix in 1 tbsp. of mayo, 1 tbsp. of dill mustard and 1 tsp. creamy horseradish into your egg yokes. Mix the ingredients carefully, making sure your consistency isn't too runny. Depending on the size of your eggs, you may have to adjust the recipe a bit to ensure your consistency is similar to hummus.
- Pipe your egg filling into your little eggs! I would suggest always using a pastry piping bag to fill your eggs. They look so much more tasty and professional when perfectly piped.
- Garnish your eggs with a single maple leaf and mustard caviar.