White Tulip Deviled Eggs
This stunning recipe is my daughter’s favorite way to serve deviled eggs, especially for Easter. It’s inspired by a creative YouTube video by РОCСИЯ, which elevates classic deviled eggs into a beautiful tulip display. Perfect for holidays or any special gathering, these will impress both the eyes and the taste buds!
Ingredients for White Tulip Deviled Eggs
6 large eggs
1/4 cup crab meat (fresh or canned, drained)
3 tbsp cream cheese spread
1 small red pimiento (optional, for garnish)
2-3 scallions (for stems)
Salt to taste
Instructions
- Cook the Eggs
Boil the eggs until hard-cooked (about 10-12 minutes).
Cool them in an ice bath, then peel carefully.
- Prepare the Egg Tulips
Using a sharp knife, cut a small “X” at the top of each egg. Extend the cuts slightly down the sides to create petal-like shapes.
Gently remove the yolks and set them aside.
- Make the Filling
In a bowl, mash the egg yolks with crab meat, cream cheese, and a pinch of salt. Mix until smooth.
Transfer the filling into a piping bag or a resealable plastic bag with a corner snipped off.
- Assemble the Tulips
Pipe the filling back into the egg whites, shaping it to resemble the center of a tulip.
For stems, use a straw to make a small hole at the bottom of each egg, then insert a scallion as the “stem.”
Presentation Tips
Plate with Elegance: Arrange your tulip eggs on a bed of lettuce or kale for a garden-inspired look.
Add Color: To create colorful tulips, mix a bit of natural food coloring into the yolk mixture before filling.
Pair with Dips: Serve alongside small appetizers or dipping sauces to enhance the spread.
This recipe is proof that food can be both delicious and artistic. Whether you’re preparing for Easter brunch or an elegant dinner party, these White Tulip Deviled Eggs will be the star of the table. Enjoy crafting and sharing this unique culinary creation!
Let me know if you’d like additional tips or variations!