Deviled Egg Bouquet
Transform your gatherings with a delightful Deviled Egg Bouquet, a creative twist on the classic appetizer. These tulip-shaped deviled eggs bring vibrant colors and flavors to your table, making them perfect for spring celebrations such as Mother’s Day or Easter brunch. Not only are they visually stunning, but they are also easy to prepare, allowing you to impress your guests effortlessly. Customize the filling with your favorite spices and herbs for a personal touch, making this dish versatile for any occasion. Involve kids in the decorating process for a fun family activity that can spark creativity in the kitchen.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Makes 12 deviled egg halves (6 servings) 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Cherry tomatoes (for tulip tops)
- Green bell pepper slices (for leaves)
- Fresh chives (for garnish)
Instructions
- Boil the eggs in cold water until done; cool them in an ice bath before peeling.
- Halve the eggs and scoop out yolks into a mixing bowl; combine with mayonnaise, mustard, salt, and pepper.
- Pipe the mixture back into egg whites and top with cherry tomatoes for tulip tops.
- Arrange green bell pepper slices around each egg as leaves and garnish with chives.
Nutrition
- Serving Size: 1 egg half (30g)
- Calories: 70
- Sugar: 0g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
Find it online: https://myrecipesbook.com/deviled-egg-bouquet/