Description
Delicate deviled eggs shaped like white tulips, filled with a creamy, tangy yolk mixture and finished with chive stems and a sprinkle of paprika. Elegant, easy, and perfect for gatherings.
Ingredients
- Large Eggs: 12
- Mayonnaise: 1/3 cup
- Dijon Mustard: 1 teaspoon
- Lemon Juice: 1 teaspoon
- Salt: 1/4 teaspoon
- Black Pepper: 1/8 teaspoon
- Paprika: 1/4 teaspoon
- Chives or Green Onion Stalks: 12 (for stems)
- Fresh Parsley or Dill: handful (optional, for garnish)
Instructions
- Preheat Your Equipment: Gather a sharp knife, mixing bowl, fork or potato masher, piping bag or spoon, and a cutting board.
- Combine Ingredients: Hard-boil the 12 eggs (see tip: boil 9-12 minutes depending on size), cool them in an ice bath, peel, slice a small circular cap at the top of each egg, remove the yolks, then mash yolks with 1/3 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon paprika until smooth. Chill filling briefly if desired.
- Prepare Your Cooking Vessel: Choose a white platter or shallow dish and arrange a damp paper towel or decorative greens to resemble a garden bed for presentation.
- Assemble the Dish: Cut small petal slits around the top edge of each egg white to create a tulip shape, being careful not to cut too deep. Insert one chive or thin green onion stalk into the base of each egg to act as a stem.
- Cook to Perfection: No further cooking is required. If eggs were recently boiled, chill them until firm so the tulip shape holds while you fill them.
- Finishing Touches: Transfer the chilled yolk mixture to a piping bag fitted with a star or round tip, or use a spoon, and pipe or spoon the filling into each tulip so it peeks through like pollen. Lightly dust with extra paprika and tuck fresh parsley or dill around the platter as leaves.
- Serve and Enjoy: Arrange the tulip deviled eggs like a bouquet on the platter and serve chilled. Trust me, you’re going to love this.
Notes
- Use eggs that are 7 to 10 days old for easier peeling after boiling.
- Chill eggs in an ice bath immediately after boiling to prevent overcooking and to keep yolks bright.
- If you do not have a piping bag, use a resealable plastic bag with the corner snipped off for neat filling.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 90
- Sugar: 0.4g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1.2g
- Fiber: 0g
- Protein: 6.5g
- Cholesterol: 180mg
Keywords: deviled eggs, tulip deviled eggs, party appetizer, spring appetizer, make-ahead finger food, elegant deviled eggs