Thanksgiving is just three weeks away. Now would be a good time to start thinking about menu options.
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Like these Falafel-Spiced Deviled Eggs! Traditionally a Middle Eastern food, falafel is a deep-fried ball made of ground chickpeas and flavorings like onion, garlic, herbs and spices. They’re crunchy on the outside and tender on the inside. Here, I’ve taken some of these elements and applied them to one of my favorite appetizers, deviled eggs. The yolk mixture is prepared simplywith hummus and fresh lemon juice. The eggs are then topped with golden bread crumbs, aromatic falafel spice, and a scattering of torn mint and parsley. Each deviled egg is just bursting with falafel flavor, and the crunch of the breadcrumbs resembles the crisp, outer shell of a deep-fried falafel. This appetizer is truly a fun and tasty experience.
Each year, I like to serve an unexpected appetizer along with more traditional offerings. Last year it was my Miso Deviled Eggs, and this year, I’ll be serving these Falafel-Spiced Deviled Eggs. It’s the risky menu item that gets people excited and talking. It’s also the thing they usually remember the most once Thanksgiving is over. Continue reading for the recipe.
I wish I could take credit for this genius falafel spice, but unfortunately, I can’t! I saw this recipe in Bon Appetit magazine over the summer, and I’ve been obsessed ever since. The spice mix is a blend of fresh garlic, sumac, red pepper, cumin, coriander and kosher salt. It’s bold, aromatic and wonderfully spicy. Aside from this deviled egg recipe, the spice can besprinkled over hummus, roasted vegetables, chicken, fish, regular hard-boiled eggs, flatbread, pizza, and more! I’m still finding new uses for it.
For Thanksgiving, I would recommend preparing this spice mix the day before. It can be stored in the fridge for up to several weeks, but the flavor is best during the first couple of days. The hard-boiled eggs and yolk mixture can also be prepared a day in advance. The breadcrumbs can be made Thanksgiving morning, and the herbs should be chopped fresh.
I should also mention that the base of this recipe, egg + hummus + lemon, is amazing on it’s own. If you want to take the simple route, just make hummus deviled eggsandtop with a sprinkling of smoked paprika or cayenne pepper.
Start by making the Falafel Spice. Combine garlic, sumac, red pepper, coriander, cumin and kosher salt in a small bowl, stirring until evenly combined. Set aside.
Cook breadcrumbs in olive oil in a medium skillet over heat until golden and crunchy (about 5 minutes), stirring occasionally. Transfer to a paper towel-lined plate and set aside.
Separate the egg yolks from egg whites. Place the yolks in a medium bowl, and the whites on a large plate. Add mayo, hummus and lemon juice to the bowl with the yolks. Using a fork, mash and mix to combine. You don’t want any big chunks of yolk remaining. Season to taste with kosher salt.
To serve, spoon or pipe the yolk mixture into the well of each egg white. Top each egg with a sprinkling of breadcrumbs and falafel spice (you'll have leftovers of both). Finish with a sprinkling of torn mint and parsley.
Notes
*Leftover Falafel Spice should be stored in the refrigerator. It's incredible sprinkled on hummus, salad greens, roasted root vegetables or on just plain hard-boiled eggs.
Tried this recipe?Tag @brandiego on Instagram so I can check it out!
Here are some other Thanksgiving appetizer recipes on Kitchen Konfidence:
Deviled Eggs Three Ways
Pickled Quince
Rosemary Spiced Mixed Nuts
Miso Deviled Eggs
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Brandon
I’m Brandon: food explorer, recipe curator, co*cktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
The paprika will determine the depth of flavor of each bite. You can garnish with any kind (hot or sweet Hungarian, or hot or sweet smoked), but the better the quality, the more complex the flavor.
At church functions in parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" occur instead, to avoid reference to the word "devil". For this reason, the term "angel eggs" is also occasionally used.
Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.
A simple and delicious appetizer, this angel eggs recipe is everything you love from the classic with a nicer name. The only difference between angel eggs and deviled eggs is the name! The recipe can easily be doubled or tripled, making it the perfect finger food option for parties, potlucks, and BBQs.
Cayenne pepper– a sprinkle is all you need since it has a little more heat than paprika. Chili powder– has a similar color and flavor to paprika, but less heat. Cracked black pepper– adds a nice touch and peppery flavor; definitely add chopped chives or green onions for some more color.
In some regions of the South and the Midwest, deviled eggs are also called salad or dressed eggs when they are served at a church function, to avoid the term "deviled."
Each half of an egg is filled pretty high with a smooth and creamy egg yolk mixture. Each deviled egg is then topped with a piece of bacon, smoked paprika, and chives. It's definitely a rich appetizer, but it's so good.
How many deviled eggs do you need per person? Plan 2 to 3 deviled eggs per person for your get-together. A dozen eggs will make 24 deviled eggs, and that will be enough for 8 to 12 people. If you have leftovers you can store them in the fridge for 24 hours and snack on them the next day.
This recipe for Deviled Eggs Without Mustard tastes just like classic deviled eggs but with apple cider vinegar in place of dijon mustard. They're a creamy, delicious appetizer everyone should try!
Making them too far in advance. Deviled eggs can be watery, dry, or lose flavor the longer they sit, so don't make them too far in advance. For the best results, prep your eggs and make the filling up two days in advance, and store them separately. Assemble the eggs before serving.
Deviled eggs are hard-boiled eggs that have been peeled, cut in half, then stuffed with a paste made from the yolk and other ingredients. Basic deviled egg filling is made with egg yolks, mayonnaise, relish, mustard, salt, and pepper. The eggs are often seasoned with spices like paprika or cayenne pepper.
If we rewind time, we find deviled eggs in ancient Rome, where boiled eggs flavored with spicy sauces were so commonly served as an appetizer that a Roman saying, “ab ovo usque ad mala,” meaning “from egg to apples,” referred to the expected bookends of a meal.
According to The History Channel, deviled eggs go all the way back to ancient Rome, where eggs were boiled, seasoned with spicy sauces, and then served at the beginning of meals. In the 13th century, stuffed eggs began to appear in the southern, Andalusian regions of Spain.
While paprika is most popular with the main spice in deviled eggs, paprika goes just as well with many other egg-based dishes. Although paprika is not an overly strong spice, it provides a good balance of mild, sweet peppery flavor to egg dishes.
Paprika is a mellow ingredient, bringing beautiful color and a hint of sweetness. Use paprika to add flavor and vivid red color to pretty much any dish. It works great with lighter colored foods such as potato salad and deviled eggs. Since paprika has a mild flavor, larger amounts can be used.
Think of paprika as the gentler, sweeter cousin of hot chili peppers. It enlivens your favorite dishes with fruity notes and a toasty red color without ever taking over the show. Picture that iconic dusting of bold red color atop deviled eggs.
Back to the egg side of things, paprika and other red-coloured vegetables are often fed to real chickens to enhance the shade of their egg yolks, giving a more premium look. Fortunately, chickens don't have spice receptors so they can chow down on red hot chillis all day and not feel a thing.
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