Description

Deviled Egg Tulips are a creative and charming appetizer perfect for parties and gatherings. Hard-boiled eggs are halved and filled with a creamy, tangy yolk mixture, then decorated with vibrant diced red and yellow bell peppers as petals and fresh parsley or chives as stems, resembling beautiful tulip flowers. These bite-sized snacks are as visually appealing as they are delicious.

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

Garnishes

1/2 tsp paprika (optional, for garnish)
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)

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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 and allow them to cool completely.
Prepare the eggs: Once cooled, peel the eggs carefully and slice them in half lengthwise. Remove the yolks from the whites and place the yolks into a mixing bowl.
Make the filling: Mash the egg yolks thoroughly, then add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until the filling is smooth, creamy, and well combined.
Fill the egg whites: Using a spoon or a piping bag, gently pipe or spoon the yolk mixture evenly back into the hollowed egg white halves, shaping the filling into a rounded, tulip-like dome.
Create the tulip petals: Arrange the finely diced red and yellow bell peppers around the base of the yolk mixture to mimic colorful petals of a tulip flower.
Garnish with greens: Add a small sprig of fresh parsley or chives at the base of each deviled egg to resemble the tulip’s stem.
Serve or refrigerate: Serve the Deviled Egg Tulips immediately for best freshness, or refrigerate until ready to serve. Enjoy these delightful and visually stunning appetizers!

Notes

Make sure eggs are fully cooled before peeling to avoid tearing the whites.
You can prepare the yolk mixture in advance and refrigerate, then assemble right before serving.
The diced bell peppers add both color and a subtle crunch, but you can adjust the quantity to taste.
For extra color, try adding diced green bell peppers or chives as alternate petals.
If you prefer, paprika can be sprinkled over the top of the filling for extra flavor and color.
These deviled eggs are best consumed within 2 days if refrigerated.