Bouquet of Dyed Deviled Egg Tulips
Every Mom loves a bouquet of flowers on Mother’s Day, but why not switch it up and make it a bouquet of beautiful deviled egg tulips? These aren’t your ordinary deviled egg tulips; they’re dyed in natural beet juice, resulting in a stunning shade of purple that resembles tulips. Paired with a bouquet of real tulips, this creative twist will surely bring joy to Mom’s heart.
Let’s dive into the step-by-step process of creating this unique and delightful treat for Mother’s Day.
Delicate Preparation
While the end result is stunning, this isn’t the simplest appetizer to make. Patience is key, especially when removing the yolks. It’s wise to make a few extra eggs in case some break during preparation, and the extra yolks come in handy for making more filling.
The Beet Dye Process
To achieve the vibrant purple hue, start by boiling and peeling your eggs. Then, immerse them in a bath of beet juice (from 2 cans of beets) and let them soak for about 20 minutes. Don’t worry; the eggs won’t take on a beet flavor, just the beautiful color.
Now you need to be careful with the beet juice. Beets will stain anything they touch so be very diligent about quickly cleaning up any drips and wash you hands so they don’t get stained!
After your eggs have gotten to the shade you like just rinse them under cool water to remove any beet juice so you don’t stain your hands while handling them.
Crafting the Tulip-Shaped Eggs
Ok so that was the easy part, now comes the trickier part. Take your boiled dyed egg and make a cross with a sharp pairing knife that’s just about 3/4 of an inch down.
You can’t cut down too much because the egg will break. Take a butter knife and slowly and carefully pry around the edge of the yokes and slowly push the yoke free. Now this is not easy and you may break a couple so don’t get discouraged.
Just boil some extra eggs in case some break and you’ll get the hang of it. Also I did break a couple but just put the the side that the petal broke off down on the plate.
The Filling and Presentation
For the filling, keep it classic with mayo, yellow mustard, Dijon mustard, onion powder, paprika, salt, and pepper. Fill a pastry bag with the mixture and pipe it into the egg whites, shaping them into tulip petals. Arrange the filled eggs on a pretty plate to mimic a bouquet.
For the finishing touches, use a straw to poke a hole in the bottom of each egg and insert a chive to resemble a stem. Tie a long chive around the stems to create a bow-like effect. Garnish the plate with fresh bay leaves and thyme for an extra touch of elegance.
Recipe Summary
- Equipment Needed: Boiling pan, strainer, straw
- Ingredients:
- 2 cans of beets
- 10-12 eggs (prepare extra for breakage)
- 1/3 cup mayonnaise (adjust as needed)
- 1 tsp yellow mustard
- 1 tsp Dijon mustard
- 1/8 tsp onion powder
- 1/8 tsp paprika
- Salt and pepper to taste
- Garnish: Chives, fresh thyme, fresh bay leaves
- Boil eggs, peel, and soak in beet juice.
- Carefully remove yolks, mix with mayo, mustards, and spices.
- Pipe filling into egg whites to create tulip petals.
- Insert chive stems and tie with a long chive.
- Garnish with bay leaves and thyme for presentation.
This deviled egg bouquet is a labor of love, perfect for intimate gatherings. Serve with a fork to enjoy the delicious and visually stunning petals without making a mess. Mom will undoubtedly be impressed by your creativity and effort, making this Mother’s Day truly special. Wishing you a wonderful and memorable celebration!
Recipe Tips:
- Extra Eggs: Boil a few extra eggs in case of breakage during peeling or filling.
- Creamy Filling: If the egg yolk mixture seems too dry, gradually add more mayonnaise until it reaches a creamy consistency.
- Gentle Boiling: Boil the eggs gently to prevent them from cracking.
- Stem Insertion: When inserting the chive stems, do it slowly and carefully to avoid damaging the eggs.
- Presentation: Arrange the eggs on a plate in a bouquet-like fashion for an impressive presentation.
- Garnishing: Fresh herbs like bay leaves and thyme add a beautiful finishing touch to the dish.
Enjoy!
Crafting a bouquet of dyed deviled egg tulips for Mother’s Day is a creative and thoughtful way to show appreciation. While it requires patience and attention to detail, the beautiful result and Mom’s delighted smile make it all worth it.
Remember to handle the beet juice carefully, make extra eggs for practice, and add a touch of elegance with fresh herbs and chive ties. This unique treat will surely make Mom’s day extra special!
Dyed Deviled Egg Bouquet
Equipment
- 1 Pan to boil eggs
- 1 Strainer
- 1 Straw
Ingredients
- 2 Cans Beets
- 10-12 Eggs I used 8 for my bouquet but broke some so it's good to have extras
- 1/3 Cup Mayonnaise You may need a bit more if using all the eggs
- 1 Tsp Yellow Mustard
- 1 Tsp Dijon Mustard
- 1/8 Tsp Onion Powder
- 1/8 Tsp Paprika
- Salt & Pepper to taste
Garnish
- 12 Chives
- Fresh Thyme
- Fresh Bay Leaves
Instructions
- Add eggs to boiling water and boil gently for 13 minutes then transfer to an ice bath
- After eggs have cooled peel them carefully and add them to juice of 2 cans of beets and let them soak for 20 minutes or more. Occasionally stir the eggs around in the beet juice
- Once eggs are dyed rinse them in a strainer under cool water to remove any beet juice as it will dye your fingers
- Using a paring knife make a cross in the top of the egg carefully cutting down about 3/4 of an inch
- Take a butter knife and carefully go around the edge of the yokes releasing it from the whites of the egg then carefully and slowly pop the yoke out of the egg
- Smash egg yokes with a fork then add the Mayo, Mustards, and spices and mix till creamy. If the mixture seems to dry just add a little more mayonnaise
- Add mixture to a pastry bag and while holding the egg in your hand pipe the filling inside then lay down on plate arranged to look like a bouquet
- After filling each egg use a straw to make a hole in the bottom and insert a long chive to look like a stem – Repeat with each egg until you have a bouquet
- Trim the bottom of the chives then take a long chive and tie around all the stems to look like a bow
- Garnish with Fresh Bay Leaves and Fresh thyme
