Description

Deviled Egg Tulips are a creative and visually appealing twist on traditional deviled eggs. Shaped like tulip flowers, these bite-sized appetizers feature a creamy, flavorful yolk filling piped into smooth halved egg whites and decorated with colorful diced bell peppers and fresh herbs. Perfect for springtime gatherings or elegant hors d’oeuvres, these tulip-shaped deviled eggs are both delicious and charming.

Ingredients

Scale

Eggs and 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)

Tulip Decoration

1-2 tbsp finely diced red bell pepper (for tulip petals)
1-2 tbsp finely diced yellow bell pepper (for tulip petals)
Fresh parsley or chives (for garnish/tulip stem)

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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, then reduce the heat and let the eggs simmer gently for 10-12 minutes. After cooking, remove the eggs from hot water and let them cool completely.
Prepare the eggs: Once cooled, peel the eggs carefully and cut each egg in half lengthwise. Remove the yolks from the whites and place the yolks into a mixing bowl.
Make the yolk filling: Mash the yolks thoroughly and combine them with mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until the filling is smooth and creamy, adjusting seasoning if needed.
Assemble the tulips: Using a spoon or a piping bag, fill the egg white halves with the yolk mixture, shaping the filling to resemble rounded tulip blooms.
Create tulip petals: Use the finely diced red and yellow bell peppers to form petal shapes at the base of the yolk filling by arranging them in a flower-like pattern around each deviled egg tulip.
Garnish: Add a small sprig of fresh parsley or chives to each egg half to represent the tulip stem, enhancing the floral presentation.
Serve: These deviled egg tulips can be served immediately or refrigerated until ready to enjoy. They make a colorful and charming appetizer for any occasion.

Notes

For easier peeling, consider cooling the eggs immediately in ice water after boiling.
Adjust the amount of bell pepper to your preference for the tulip petals.
Use a piping bag with a round tip for more precise shaping of the yolk filling.
Optional paprika adds a subtle smoky flavor and an attractive color contrast.
These can be prepared a few hours ahead and refrigerated to enhance flavor melding.