Deviled Egg Tulips
These Deviled Egg Tulips are almost too pretty to eat! A delightful spring appetizer that turns a classic deviled egg into a beautiful edible bouquet.
Equipment
- Small paring knife
- Mixing Bowl
- Piping bag or zip-top bag
Ingredients
Main Ingredients
- 6 hard-boiled eggs
- 3 tbsp mayonnaise
- 1 tsp mustard
- salt and pepper to taste
- 12 chives or green onions for stems
- paprika or dill for garnish (optional)
Instructions
- Boil eggs for 10 minutes, then cool completely under cold water. Peel and set aside.
- Use a small paring knife to cut a zig-zag pattern around the middle of each egg. Gently separate the halves and remove the yolks.
- Mash the yolks in a bowl with mayonnaise, mustard, salt, and pepper until smooth.
- Pipe or spoon the filling into the bottom halves of the egg whites, creating a “tulip bloom” shape.
- Insert a chive or green onion into the base of each tulip as a stem. Gently place the tops back on the eggs.
- Arrange on a platter like a bouquet and sprinkle with paprika or dill, if desired.
Notes
These tulip-shaped deviled eggs are best assembled right before serving. You can prep the eggs and filling a day ahead and store them separately in the fridge.