Description
Deviled Egg Tulips are a charming and colorful twist on the classic deviled eggs. This recipe transforms simple hard-boiled eggs into bright, flower-inspired appetizers using a creamy yolk filling and finely diced red and yellow bell peppers as tulip petals. Garnished with fresh parsley or chives, these delightful bites are perfect for parties, brunches, or festive gatherings.
Ingredients
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, cover them with cold water, and bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook the eggs for 10-12 minutes. Remove the eggs from the hot water and allow them to cool completely before handling.
- Prepare the eggs: Peel the cooled eggs carefully and slice them in half lengthwise. Gently remove the yolks and transfer them to a mixing bowl.
- Make the filling: Mash the egg yolks thoroughly, then combine them with mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix the ingredients until smooth and creamy to create the deviled egg filling.
- Fill the egg whites: Using a spoon or a piping bag, carefully pipe or spoon the yolk mixture back into the hollow of the egg whites, shaping it to resemble rounded tulip heads.
- Add the tulip petals: Arrange the finely diced red and yellow bell peppers around the base of the yolk filling to mimic colorful tulip petals, creating a flower-like appearance.
- Garnish the tulips: Place a small sprig of fresh parsley or chives next to each filled egg to simulate tulip stems. Optionally, sprinkle with paprika for a touch of color and flavor.
- Serve or store: These deviled egg tulips can be enjoyed immediately or refrigerated until ready to serve. They make for a festive and visually appealing appetizer.
Notes
- For best results, use eggs that are at least a few days old; they peel more easily than very fresh eggs.
- Adjust the amount of diced bell peppers to your preference for visual effect and taste.
- These deviled egg tulips can be prepared a few hours ahead and stored covered in the refrigerator.
- You can substitute fresh herbs like dill or cilantro for parsley or chives if preferred.
- To pipe the filling neatly, use a piping bag fitted with a round tip or a resealable plastic bag with the corner snipped.
