Description

Deviled Egg Tulips are a charming and colorful appetizer perfect for any occasion. Hard-boiled eggs filled with a creamy, tangy yolk mixture are beautifully garnished with finely diced red and yellow bell peppers to resemble tulip petals, finished with fresh herbs for an elegant touch. This delightful recipe offers a classic deviled egg experience with a creative floral presentation.

Ingredients

Scale

Eggs and Yolk 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. Once boiling, reduce the heat and let the eggs simmer for 10-12 minutes until fully cooked. Remove and cool the eggs completely.
Peel and halve the eggs: Once cooled, carefully peel the eggs and cut each in half lengthwise. Gently remove the yolks from the whites and place the yolks in a mixing bowl.
Prepare the yolk filling: Mash the yolks thoroughly and combine with mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until smooth and creamy, ensuring there are no lumps for a perfect filling texture.
Assemble the tulips: Using a spoon or a piping bag, carefully fill the egg white halves with the yolk mixture. Shape the filling to resemble rounded tulip blossoms, adding height and smooth curves.
Add the petals: Arrange the finely diced red and yellow bell peppers around the base of the yolk filling to mimic colorful tulip petals, creating a beautiful flower appearance.
Garnish the stems: Place a small sprig of fresh parsley or chives at the base to resemble tulip stems, enhancing the visual presentation.
Serve or store: Serve these deviled egg tulips immediately for best freshness or refrigerate until ready to serve. Enjoy this festive and flavorful appetizer!

Notes

The paprika garnish is optional but adds a subtle smoky flavor and vibrant color.
Ensure eggs are completely cooled before peeling to prevent tearing the whites.
Use a piping bag for neater filling shapes if desired.
These can be made a few hours ahead and stored covered in the refrigerator.
For a spicier kick, add a pinch of cayenne pepper to the yolk mixture.