Description
These tulip deviled eggs are an elegant twist on classic deviled eggs, perfect for parties and special occasions. The eggs are kept upright, resembling delicate tulip cups, and filled with a creamy, tangy yolk mixture. Fresh green onion leaves add a vibrant, natural touch, making this appetizer as beautiful as it is delicious.
Ingredients
Scale
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white vinegar or lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional, for garnish)
- 1 green onion (for garnish and plating)
Instructions
Boil the Eggs:
- Place eggs in a pot and cover with water.
- Bring the water to a boil, then turn off the heat and cover. Let the eggs sit for 10-12 minutes.
- Transfer eggs to an ice bath for 5 minutes, then peel.
Prepare the Filling:
- Cut a small section off the top of each egg.
- Carefully scoop out the yolks and transfer them to a bowl.
- Mash the yolks and mix with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
Fill the Eggs:
- Spoon or pipe the yolk mixture back into the egg whites, creating a rounded, tulip-like top.
Garnish & Serve:
- Arrange eggs upright on a plate.
- Add green onion leaves as decorative stems for a floral effect.
- Sprinkle with paprika if desired.
Notes
- To help the eggs stand upright, carefully slice a small portion off the bottom for stability.
- For extra flavor, add a pinch of garlic powder or a dash of hot sauce to the filling.
- Use a piping bag with a round tip for a smoother, professional look.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
