A beautiful plate showcasing half eggshells filled with creamy, golden mixture, sprinkled with caramelized leeks and edible sunset-red marigold petals scattered around. Purple eggplant skins, curled into delicate spirals, sit elegantly atop each deviled egg, creating an eye-catching contrast.

Eggplant Deviled Eggs with Caramelized Leeks

Name: Eggplant Deviled Eggs with Caramelized Leeks
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 medium eggplant, 1 sliced and roasted; hard-boiled eggs, 8 shelled and halved; mayonnaise, 1/3 cup; Dijon mustard, 1 tbsp; leeks, 1/2 cup thinly sliced and caramelized; extra virgin olive oil, 2 tbsp; white wine vinegar, 1 tsp; salt, to taste; freshly ground black pepper, to taste; edible marigold petals, for garnish

Category Appetizer

Prep 20 minutes

Cook 20 minutes

Style American

Technique Roasting

Diet Friendly Low-Carb

Daily Recipe: October 29, 2025

Introducing our spectacular take on the quintessential American cuisine delicacy 'Deviled Eggs' highlighting the rich, velvety nature of one of autumn's favorite vegetables, eggplant! This dish perfectly balances robust eggplant with the creamy smoothness of traditional deviled egg filling, and an added kick from caramelized leeks.

Ingredients (for 4)

1 medium eggplant - 1 - sliced and roasted
Hard-boiled eggs - 8 - shelled and halved
Mayonnaise - 1/3 cup
Dijon mustard - 1 tbsp
Leeks - 1/2 cup - thinly sliced and caramelized
Extra virgin olive oil - 2 tbsp
White wine vinegar - 1 tsp
Salt - to taste
Freshly ground black pepper - to taste
Edible marigold petals - for garnish

Preparation

Step 1 - 🍆🖌️🔥

Brush the eggplant slices lightly with olive oil and roast at 400°F for 15-20 minutes until soft.
Step 2 - 🥄💨💫

Scoop out eggplant flesh and puree in a food processor until smooth.
Step 3 - 🥚✂️🥣

Remove yolks from the halved eggs and mash them together with the mayo, Dijon mustard, salt, pepper and eggplant puree.
Step 4 - 🥣➡️🧁

Transfer the filling to a piping bag with a star tip.
Step 5 - 🧁⬅️🥚

Pipe the filling back into the hollowed egg whites.
Step 6 - 🍲🔝🌱

Top each one with caramelized leeks and a tendril of roasted eggplant skin.
Step 7 - 🌼🔝🌟

Garnish with edible marigold petals.
Step 8 - 🍽️⏱️❄️

Serve immediately or refrigerate until ready to serve.

Additional

These Eggplant Deviled Eggs make a great entertaining staple with a special twist. To make a Vegan version, substitute Vegenaise for the mayo, and use a vegan egg substitute or silken tofu for the yolks. Kids can help with garnishing the eggs.