How to Make a Deviled Egg Bouquet

Using deviled eggs, I’ll show you how to make a deviled egg tulip bouquet that is fit for any Easter or spring dinner. Come see how I do it!

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Spring is here and you better believe that means more deviled eggs in my future. Frankly, I LOVE deviled eggs and will make them just about any season.

But I usually don’t have the patience and time to make them unless it’s for a holiday (especially Easter!). 

Well, this year I decided to make them into little tulip bouquets just for fun. Why not add a little something extra to the dinner table? 

After seeing how easy these were to make I decided to write a brief how-to for you to learn how to make them too. They’re just so stinking cute! Can’t get over these tasty little bouquets.

If you’ve ever tried my famous deviled eggs you’ll know they are always a hit in my family. 

I keep them simple and use only four ingredients. 

No pickles or relish, no crazy add-ins, and sprinkling them with paprika is optional. My husband would argue otherwise about that, but to each their own. 

Boil and peel the eggs, make slits in the tops and whip up the filling. After piping them they become gorgeous little tulip buds. 

Trim some green onions from the spring garden to use as the bouquet stems and you have yourself a darling spring bouquet that resembles tulips. 

I really think you’ll be surprised how easy yet decorative these become. 

Now, let’s get into the deviled egg bouquet recipe because I know you’re dying to learn how… 

Deviled Egg Bouquet

Tools You Need | deviled egg bouquet

Large Pot

Paring knife

Cutting board

Small mixing bowl 

Hand masher or fork 

Measuring cups and spoons

Piping bag  

Straw 

Ingredients | deviled egg bouquet

24 eggs – The eggs are the base of these and are first boiled and then cooled before peeling and removing the insides.

1 cup mayonnaise – Mayo adds a creamy texture and tang that is necessary for this recipe. 

6 tbsp mustard – I use regular mustard to add a zing and some extra flavor. 

24 green onions – these act as the stems of the flowers and are optional to eat.

Salt, to taste – use just enough salt to bring out the flavors. 

Steps | How to Make a Deviled Egg Bouquet

1. Start by filling a pot of eggs with water just until they’re covered. Bring to a boil on high heat and reduce to low-medium heat to a simmer for about 10 minutes.

2. Cool eggs in a cold water-ice bath. 

3. Once cooled, carefully peel eggs under cool running water to rinse away the shell as you peel. Discard the shells. Set peeled eggs aside. 

4. Cut a cross into the top of each egg, carefully removing the yolks. 

5. Add yolks to a bowl and mash together with salt, mayo, and mustard. 

6. Next add filling to a piping bag and carefully fill each egg to the top. 

7. Use a straw to pierce a small hole on the bottom of the eggs. 

8. Add a green onion to each hole to create a stem for the tulips. 

9. Serve chilled. Store in the fridge for up to 3 days. 

Tips for Success | deviled egg bouquet

To make eggs easier to peel, after boiling eggs flash cool them with cold water and ice cubes to cool them very quickly. 

Make slits only halfway down the eggs to ensure the whites hold up. 

Use a metal straw to pierce holes more easily on the bottom of the egg. 

Make these a day ahead of a gathering to ensure you aren’t rushed. I always prefer chilled deviled eggs and happen to think the flavor improves overnight or over the course of a day in the fridge. 

More Spring Recipes

Homemade Lemonade with Simple Syrup

4-Ingredient Popovers  

Spinach Mozzarella Crustless Quiche

Lemon Blueberry Scones  

Sour Cream and Chive Mashed Potatoes