Elevate your appetizer game with our Elegant Tulip Blossom Deviled Eggs recipe! Transform ordinary eggs into stunning edible art with creamy filling, delicate radish petals, and fresh chive stems. Perfect for parties or brunch, these visually striking deviled eggs will impress guests and tantalize taste buds alike.
☆Ingredients:
1 teaspoon Dijon mustard
Salt and pepper, to taste
6 large eggs
2 tablespoons mayonnaise
2-3 radishes, thinly sliced
Fresh chives or green onions, for garnish
☆Instructions:
Start by boiling the eggs: Place them in a saucepan and cover with water. Bring to a boil, then reduce heat to a simmer and cook for 10 minutes.
Remove the eggs from heat and transfer them to a bowl of ice water to cool completely.
Once cooled, carefully peel the eggs and slice off the tops.
Carefully scoop out the yolks and place them in a mixing bowl.
Mash the yolks with mayonnaise, Dijon mustard, salt, and pepper until smooth and creamy.
Spoon or pipe the yolk mixture back into the hollowed-out egg whites.
To create the tulip petals, gently press the thinly sliced radishes around the edges of the filled egg whites, allowing them to slightly curve upward.
Garnish the center of each “tulip” with a small piece of fresh chive or green onion to resemble a stem.
Arrange the tulip blossom deviled eggs on a serving platter and delight your guests with this stunning appetizer at your next gathering.