It’s Saturday. You are having guests this weekend and you want appetizers, something devilishly good. If you can take some time, and are feeling inventive, and maybe can draft a spouse to help out in the kitchen, then consider deviled eggs. They are a rich treat, so your dinner guests will not be gobbling them down by the dozen. Plan on two per guest and let your imagination float beyond the ordinary.
Pictured above are eggs made with cheese + bacon on the left and on the right it’s … You know, I don’t remember. But I know where to look for ideas: D’Lish Deviled Eggs by Kathy Casey. Here’s the link to my review of the book posted last year:
https://cookingbythebook.com//book-review-2/book-review-dlish-deviled-eggs-kathy-casey/
It’s a fun book and great source for recipes, from the classic to the exceptional. You can find many other eggy ideas in standard cookbooks, such as Better Homes and Gardens, too. This recipe from D’Lish is perfect for fall: Pumpkin Pie Deviled Eggs. This is more complicated than you standard recipe — you need some candied pecans and a cinnamon nutmeg syrup — but your guests will be bursting with delight.
On second thought, plan on three eggs per person.
Pumpkin Pie Deviled Eggs
Yield: makes 24 halves
Ingredients:
- 1 dozen hard-boiled eggs
- 1 recipe Cinnamon Nutmeg Syrup [recipe follows]
- 1 recipe Candied Pecans [recipe follows]
- 6 tablespoons canned pure pumpkin
- 2 tablespoons sour cream
- 1 tablespoon honey
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 tablespoons mayonnaise
Preparation:
Place the hard-boiled eggs into a deep vessel. Reserve 4 tablespoons of the Cinnamon Nutmeg Syrup for the topping, and pour the remaining syrup over the eggs. Cover and let soak, refrigerated, for 2 to 3 hours. Don’t soak for more than 4 hours, or the eggs will become hard.
Remove the eggs from the syrup and pat dry with paper towels. Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
In a small bowl, come the pumpkin, sour cream, honey, spices, and salt.
With a fork, mash the yolks to a smooth consistency and mix in the mayonnaise. Then add the pumpkin mixture, and mix until smooth. You can also do this using an electric mixer with a whip attachment.
Spoon the mixture into a small pastry bag fitted with a plain tip, then pip, the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly. Top each egg half with a few candied pecans and drizzle with ½ teaspoon of the reserved syrup.
Cinnamon Nutmeg Syrup
Yield: 3 cups
Ingredients:
- 1 cup water
- 2 cups sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Preparation:
Combine all of the ingredients in a small saucepan and bring to a boil. Removed from the heat and let cool. Store refrigerated until ready to us.
Candied Pecans
Yield: ¾ cup
Ingredients:
- 1 ½ teaspoons butter, melted
- 2 tablespoons honey
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup coarsely chopped pecans
Preparation:
Combine all of the ingredients in a small nonstick skillet and toss well to coat. Cook over medium heat until the nuts are lightly browned and caramelized, 3 to 5 minutes. Removed from the heat and spread out on a baking sheet to cool completely.
Source: Adapted from D’Lish Deviled Eggs by Kathy Casey
Photo Information: Canon T2i, EFS 60 mm Macro Lens, F/4.5 for 1/40th second at ISO‑250