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Spring Tulip Deviled Eggs
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Servings:
1 dozen
Author:
40
15
Course:
Appetizer
Cuisine:
American
Keywords:
deviled eggs
Easter Appetizers
cute food
mother's day appetizers
Spring deviled eggs
tulip deviled eggs
🧂 Ingredients
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
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Instructions
1
Add water and vinegar to a pot. Make sure there is enough water to cover the
eggs with at least 1 inch of water above them.
2
Bring the water to a boil. Add the eggs and Cook for 15 minutes
3
Transfer to an ice bath. Let cool and peel.
4
Slice the bottoms off of the wide end of the eggs. Make sure you expose the
yolk.
5
Use the sharp tip of a small knife to carefully pick out the yolks. Tranfer the
yolks to a bowl.
6
Cut a zig-zag patter on the short end of the eggs to create four "petals".
Discard the egg white scraps.
7
Mash the yolks with a fork. Add mayonnaise, mustard, and apple cider vinegar.
8
Season with salt and pepper to taste.
9
Load the mixture into a pastry bag.
10
Pipe the mixture into the eggwhites and stand them up on a serving platter
clustered together.
11
Cut the scallions into "leaves" with pointed ends. Tuck them around the tulip
shaped eggs and serve.
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