Description
A creative and visually appealing twist on classic deviled eggs, Deviled Egg Tulips transform simple hard-boiled eggs into charming edible flowers. Filled with a creamy yolk mixture and accented with colorful bell pepper petals and fresh herb stems, these tulips make a perfect appetizer or party snack that’s both delicious and decorative.
Ingredients
Scale
Eggs & Filling
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp paprika (optional, for garnish)
Garnishes
- Fresh parsley or chives (for garnish)
- 1-2 tbsp finely diced red bell pepper (for tulip petals)
- 1-2 tbsp finely diced yellow bell pepper (for tulip petals)
Instructions
- Hard boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, reduce heat to a simmer and cook the eggs for 10-12 minutes. Then, remove the eggs from the water and allow them to cool completely.
- Peel and halve the eggs: Once cooled, peel the eggs carefully and cut them in half lengthwise. Gently remove the yolks and transfer them to a mixing bowl.
- Prepare the yolk filling: Mash the egg yolks thoroughly, then mix in mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Stir until the mixture is smooth, creamy, and well combined.
- Fill the egg whites: Using a spoon or a piping bag, carefully pipe the yolk mixture back into the hollowed egg whites, shaping each filled half to resemble a rounded tulip bud.
- Add the tulip petals: Arrange small pieces of finely diced red and yellow bell peppers around the base of the yolk filling to create colorful tulip petals, mimicking a flower shape.
- Garnish with herbs: Place a small sprig of fresh parsley or chives at the base of each tulip, representing the flower stem and adding a fresh burst of color.
- Serve or store: Serve these deviled egg tulips immediately for optimal freshness, or refrigerate until ready to serve. Enjoy these charming and flavorful appetizers!
Notes
- Ensure eggs are fully cooled before peeling to prevent tearing the whites.
- Use a piping bag fitted with a round tip for a neater, more uniform tulip shape.
- Customize garnish with fresh dill or basil if preferred.
- For extra flavor, add a pinch of smoked paprika or a dash of hot sauce to the yolk mixture.
- Can be made a few hours ahead and refrigerated, but garnish just before serving for best presentation.
