Thanksgiving Deviled Eggs With Leaves
Beautiful deviled eggs that are perfect to serve as a Thanksgiving appetizer. Using a piping bag and two shades of orange and yellow they look like autumn leaves. They are not only delicious but make an awesome statement to impress your guests.
Equipment
- 1 Pot to boil eggs
- 1 Large bowl for ice bath
- 1 Leaf Tip
Ingredients
- 8 Large Eggs 2 Extra to use the yolks for generously filled eggs
- 1/4 Heaping Cup Hellman's Mayonnaise
- 1 Tsp Yellow Mustard
- 1 Tsp Grey Poupon Mustard
- 1/4 Tsp Horseradish
- 1/4 Tsp Salt To Taste
- 1/4 Bunch Chives Stems for the Leaves
Yolks
- 1 Tsp Paprika
- 5 Drops Red Food Coloring
- 2 Drops Yellow Food Coloring
Instructions
- Add 8 eggs gently to boiling water
- Turn flame down slightly and cook for 13 minutes at a low boil
- Prepare an ice bath and submerge cooked eggs for 5 minutes
- After 5 minutes eggs will be cool to the touch and you can easily peel the eggs
- Rinse each egg to remove the shell residue then cut in half and remove the yolks
- Using a fork mash the yolks so the are finely crumbled
- Mix yolks with mayonnaise and both mustards, horseradish and salt
- Divide yolk mixture in half and color one half with paprika and food coloring until you reach a deep orange
- Take your piping bag and fold over to half way down and using a spatula insert the yellow yolk mixture on one half
- Clean off the spatula and insert the orange yolk mixture carefully on the adjacent side of the bag
- Pipe the yolks into the whites of the eggs to resemble a leaf pattern
- Cut your chives in sections - one for the middle stem and small pieces to look like the veins on a leaf
Tried this recipe?Let us know how it was!