Description
These Deviled Egg Tulips are a delightful twist on a classic appetizer, perfect for spring gatherings or Easter celebrations. The eggs are transformed into beautiful tulip flowers with a creamy, flavorful filling and garnished to resemble a blooming garden.
Ingredients
Scale
For the Deviled Eggs:
- 12 large eggs
- 4 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon white vinegar
- ¼ teaspoon salt
- â…› teaspoon black pepper
- 1 teaspoon paprika (optional for garnish)
For Garnish:
- 12 green onion stems (for stems)
- fresh parsley or chives (for garnish)
Instructions
- Cook the Eggs: Place the eggs in a large saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 12 minutes. Drain and transfer eggs to an ice bath to cool.
- Prepare the Tulips: Carefully peel the cooled eggs. Slice a cross on top of each egg and gently open the cuts to create petals. Remove the yolks.
- Make the Filling: Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth. Pipe the filling into the egg whites.
- Assemble the Tulips: Insert a green onion stem into each egg. Garnish with parsley or chives and sprinkle with paprika.
Notes
- To define the petals, trim the egg openings with kitchen scissors. These can be prepared a day ahead and stored covered in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 90
- Sugar: 0g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 165mg
