Deviled Egg Tulip Appetizer Platter
An impressive and colorful appetizer featuring deviled eggs shaped like tulips, perfect for gatherings and celebrations.
Ingredients
Main Ingredients
- 10 pieces Hard boiled eggs Plan 1 to 2 per person for a party.
- 1 cup Mayonnaise For the classic creamy filling.
- 2 tablespoons Mustard Yellow or Dijon, whatever you like.
- to taste Salt
- to taste Pepper
- 1 teaspoon White vinegar Helps the egg whites take color.
- as needed Food coloring or gel colors For bright Easter shades.
- 1 bunch Green onion tops or chives For stems.
- 1 cup Cucumber slices or snap peas For leaves.
- to taste Optional toppings (paprika, bacon bits, etc.)
Instructions
Preparation
- Hard boil and peel your eggs. Cover eggs with water, bring to a gentle boil, turn off the heat, cover for about 10 to 12 minutes, then move them to an ice bath. Peel when they are cool enough to handle.
- Cut the tulip shape by slicing each egg in half lengthwise with a zigzag line. Twist and separate to create a flower cup.
- Pop out the yolks and make the filling by mashing yolks with mayo, mustard, salt, and pepper until creamy but not runny. Optionally add a splash of pickle juice or vinegar for tang.
- Dye the egg whites by mixing 1/2 cup water, 1 teaspoon vinegar, and a few drops of food coloring in small cups. Dip the egg white ‘flower cups’ into the dye and let them dry.
- Fill the tulips with the yolk mixture using a piping bag or snipped zip top bag. Create a slightly messy swirl for a homemade look.
- Build the platter by adding ‘stems’ using green onions, chives, or cucumber strips. Arrange tulips like a bouquet and add greens around edges.
Notes
Dry the dyed egg whites completely before filling them to prevent smearing. Chill for at least 30 minutes post-assembly for best flavor. Transport the whites and filling separately for easy assembly at your destination.