Deviled Egg Tulips
Deviled Egg Tulips 💐 Perfect Easter Appetizer. Save for later! Now, real talk: How do you hard-boil your eggs? My grandpa taught me to submerge the eggs in cold water and bring to a full boil. Only boil for two minutes. Turn off the heat, cover with lid, and let sit for 16 minutes exactly before removing and submerging in an ice bath. I must say, it works every time, but it’s super stressful counting the minutes 🤣 Does anyone have any tips or tricks?
Deviled Egg Tulips
Ingredients
12 large eggs
2 teaspoons Dijon mustard
1 teaspoon white vinegar or Tabasco sauce
Kosher Salt, to taste (1/4 tsp)
1/8 teaspoon freshly ground black pepper
1/4 cup mayonnaise
Capers (optional)
Whole fresh green onions (stems)
Green Fondant (Optional Bow)
Directions
Hard boil your eggs to your liking and let cool.
Using a paring knife, make an X at the top of your egg, slightly going down the egg sides and cutting through the egg white and slightly into the yolk. Carefully pop out the yolk, leaving the egg white tulip in tact. ** TIP: Some eggs will have a yolk closer to the base of the egg, and in others the yolk is in the middle. You can sort of tell where the yolk is by feeling the egg, so cut the X on whichever end has the yolk closest to the top. This will make it easier to pop out the yolk. If you rip off a “tulip petal” don’t panic. When you fill the tulip you can place the egg white “petal” back on and no one will notice.
In a medium bowl combine mustard, vinegar, salt, pepper, and mayo and mix on high speed until completely smooth. Add mixture to piping bag fitted with a round tip and fill your eggs.
Lay all tulip eggs on a platter and arrange green onions around so they look like stems. I added a fondant bow in my video above.
