Spring Tulip Deviled Eggs

These Spring Tulip Deviled Eggs are blooms of deliciousness! Who knew deviled eggs could be so egg-citing? With just a few snips here and a dollop there, you can turn your ordinary appetizer into a cute dish.

Plump hard-boiled eggs are transformed into adorable tulip-shaped delights that stand tall and proud on your serving dish. It’s like a garden of flavor right at your fingertips. And the best part? They’re so easy to make, that even a novice chef can pull it off without breaking a sweat.

First, grab your trusty knife and a bunch of scallions. With a steady hand and a sprinkle of creativity, you’ll slice off the bottoms of the eggs to create a stable base. Then, it’s time for the magic trick: removing the yolks from the bottom without cracking the delicate shells. It’s a delicate dance. However, with a little finesse, you’ll have those yolks scooped out quickly.

Now comes the fun part: carving out the tulip shape! With a zig-zag pattern at the top, your eggs will bloom like flowers in the springtime. Fill them up with a creamy, dreamy deviled egg filling using a pastry bag for that perfect finish. Voila! Your tulips are ready to stand upright and steal the show.

Don’t forget to add some greenery to your floral masterpiece. Slice up those scallions to create delicate leaves that’ll make your tulips look more lifelike. It’s like Mother Nature herself decided to join your springtime feast.

Spring up the filling:

Feeling adventurous with your deviled egg filling? I have included a basic deviled egg recipe in the recipe below. However, why not mix things up with some spring-inspired ingredients? Think fresh herbs like dill or chives, a hint of lemon zest for that extra zing, or even a splash of colorful radish for a pop of flavor. The possibilities for creative fillings are endless. It’s one of the things I like best about creating deviled eggs. Shapes and fillings can be creatively adjusted to represent the season or occasion.

So whether you’re celebrating Mother’s Day or hosting a spring fete, these Spring Tulip Deviled Eggs will impress your guests with your egg-ceptional culinary skills!

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Spring Tulip Deviled Eggs

Course Appetizer

Cuisine American

Keyword cute food, Deviled Eggs, Easter Appetizers, mother's day appetizers, Spring deviled eggs, tulip deviled eggs

Prep Time 40 minutes

Cook Time 15 minutes

Servings 1 dozen

Author Lora Wiley-Lennartz

Ingredients

• 1 dozen extra-large eggs
• 2 tablespoons white vinegar
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar
• kosher salt and freshly ground black pepper
• 6 stalks scallions

Instructions

1. Add water and vinegar to a pot. Make sure there is enough water to cover the eggs with at least 1 inch of water above them.

2. Bring the water to a boil. Add the eggs and Cook for 15 minutes

3. Transfer to an ice bath. Let cool and peel.

4. Slice the bottoms off of the wide end of the eggs. Make sure you expose the yolk.

5. Use the sharp tip of a small knife to carefully pick out the yolks. Tranfer the yolks to a bowl.

6. Cut a zig-zag patter on the short end of the eggs to create four "petals". Discard the egg white scraps.

7. Mash the yolks with a fork. Add mayonnaise, mustard, and apple cider vinegar.

8. Season with salt and pepper to taste.

9. Load the mixture into a pastry bag.

10. Pipe the mixture into the eggwhites and stand them up on a serving platter clustered together.

11. Cut the scallions into "leaves" with pointed ends. Tuck them around the tulip shaped eggs and serve.

Like these Spring Tulip Deviled Eggs? Also, check out some of these other recipes:

TOMATO TULIPS SPRING APPETIZER

TULIP VODKA

RED BEET ALMOND SCHNITZEL