Description
Deviled Egg Tulips are a charming and colorful twist on the classic deviled eggs. Perfect as an appetizer or party snack, these eggs are beautifully decorated with red and yellow bell pepper petals and garnished with fresh herbs, resembling delicate tulip flowers. Creamy and flavorful, they combine a smooth yolk filling with a visually appealing presentation that will brighten any table.
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)
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 simmer for 10-12 minutes. Remove the eggs and let them cool completely.
- Peel and halve eggs: Once cooled, peel the shell off the eggs carefully. Cut each egg in half lengthwise and remove the yolks, placing them into a mixing bowl.
- Prepare yolk filling: Mash the yolks thoroughly and mix with mayonnaise, Dijon mustard, white vinegar, salt, and pepper until the mixture is smooth and creamy.
- Fill the egg whites: Using a spoon or a piping bag, carefully spoon or pipe the yolk mixture back into the hollow of each egg white half, shaping it to resemble a rounded tulip flower.
- Create tulip petals: Arrange finely diced red and yellow bell peppers around the base of the yolk filling on each egg half. Position the diced peppers to form flower petal shapes, emulating tulip petals.
- Garnish with herbs: Add a small sprig of fresh parsley or chives on each egg as a tulip stem to enhance the floral presentation.
- Serve or store: Serve the deviled egg tulips immediately or refrigerate until ready to serve. Enjoy these delightful and festive appetizers.
Notes
- Using a piping bag can make the filling look more elegant and tulip-like.
- For variations, try adding a little paprika or hot sauce to the yolk mixture for a spicy kick.
- These deviled egg tulips are best served chilled but can be prepared up to a day in advance and refrigerated.
- Make sure eggs are fully cooled before peeling to avoid tearing the whites.
- Fresh herbs add not only color but a subtle, fresh flavor that complements the creamy filling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
