These deviled eggs have a surprising spice that adds a delightful fall flavor: nutmeg. Not a typical deviled egg spice, which makes this recipe as interesting as it is delicious! And when garnished with a few autumn Japanese maple leaves, they’ll be the prettiest appetizers at Thanksgiving, Halloween or any Autumn affair!
Autumn Nutmeg Deviled Eggs
The leaves will only be this pretty for a tiny little while, so I wanted to make perfectly seasonal, Autumn nutmeg-spiced deviled eggs for my evening snack.
I’ve never used nutmeg in deviled eggs before, and I’m so happy I gave it a try! Just a teeny bit goes a long way. It’s such a surprising and delightful little flavor to put in a deviled egg!
I also used a teeeeeny, tiny bit of smoked paprika to give it that “Cozy neighbors fireplaces and dry leaves on the chilly wind in the Fall” flavor. You know what I mean.
The garnish of capers was also a yummy choice I haven’t tried before! Nice and salty with a rich, pickley flavor and fun little popping texture.
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.
For A Little More Autumn Flavor Inspiration
Nutmeg Deviled Eggs
- pot to boil 6 eggs
- Cutting board and sharp knife
- Small mixing bowl
- mesh strainer
- Pastry-piping bag and tip
- 6 large eggs
- 1 tbsp. mayo
- 1 tsp. spicy brown mustard
- 1 tsp. creamy horseradish
- ⅛ tsp. nutmeg
- smoked paprika - just a sprinkle
- salt & pepper - to taste
- 1 tbsp. capers - for garnish
- Japanese maple leaves - optional for garnish
- Add 6 large 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 30 minutes.
- Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Slice the eggs in half. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
- Carefully remove the yokes and place them in a bowl. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon.
- Push the yokes through a mesh strainer. This will break up the yokes and ensure that your filling is perfectly smooth when you mix in your other ingredients.
- Mix in 1 tbsp. of mayo, 1 tbsp. of mustard and 1 tsp. creamy horseradish into your egg yokes. Add ⅛ tsp. nutmeg, salt and pepper. Mix the ingredients carefully, making sure your consistency isn't too runny. Depending on the size of your eggs, your filling may seem a little dry, so you may have to add a little more mustard or mayo. You want your consistency to be similar to hummus.
- Add the filling to your pastry piping bag and fill your eggs. Garnish your eggs with pretty Autumn leaves, capers and a dash of smoked paprika.