Description
These adorable Deviled Egg Tulips are a fun, creative twist on the classic deviled eggs! Perfect for parties, brunches, or spring gatherings, they’re delicious and eye-catching with a unique tulip shape and fresh scallion leaves
Ingredients
Scale
- 1 dozen extra-large eggs
- 2 tablespoons white vinegar
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Kosher salt and freshly ground black pepper
- 6 stalks scallions
Instructions
- Boil the Eggs: In a pot, add water and vinegar, ensuring the eggs are covered by at least 1 inch. Bring to a boil.
- Add the eggs and cook for 15 minutes. Transfer to an ice bath to cool, then peel.
- Prepare the Eggs: Slice the bottoms off the wide end of the eggs to expose the yolk. Use a small knife to carefully pick out the yolks and transfer them to a bowl.
- Create the Tulip Shape: Cut a zig-zag pattern on the short end of each egg to create a tulip shape.
- Make the Filling: Mash the yolks with mayonnaise, Dijon mustard, and apple cider vinegar. Season with salt and pepper to taste.
- Fill the Eggs: Load the yolk mixture into a pastry bag and pipe it into the hollowed-out egg whites.
- Garnish: Stand the eggs upright on a serving platter and arrange the scallion “leaves” around them.
- Serve & Enjoy: Serve and enjoy your creative, delicious Deviled Egg Tulips!
Notes
- You can adjust the amount of mustard and vinegar to your taste preferences.
- For extra flavor, consider adding a pinch of paprika or finely chopped herbs to the yolk mixture.
- These eggs can be made ahead of time and stored in the refrigerator for up to 24 hours.
- If you don’t have a pastry bag, a plastic sandwich bag with the tip cut off works just as well!
Nutrition
- Serving Size: 1 deviled egg tulip
- Calories: 70
- Sugar: 1g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 75mg