If you’re looking for a fun, beautiful, and crowd-pleasing appetizer, this tulip egg bouquet recipe might be the cutest way to serve eggs yet.
With just a few simple cuts and some arranging, hard-boiled or deviled eggs can be turned into a bouquet that’s as lovely as it is tasty.
Easy tulip eggs
Whether you go for the classic deviled egg bouquet recipe or keep it simple with sliced boiled eggs, this appetizer adds a creative and special touch to spring gatherings, brunch boards, and Easter or Mother's Day spreads.
It’s also a fun way to showcase favorites like these avocado deviled eggs, a twist that works well with the deviled version of this bouquet!
Recipe Highlights
- Perfect for entertaining: It’s a showstopper on any appetizer table.
- Two easy methods: Choose from hard-boiled or deviled egg bouquets.
- Customizable fillings: Use your favorite deviled egg mix-ins like avocado or mustard.
- Make-ahead friendly: Prep the eggs ahead of time and arrange right before serving.
Ingredients
For the Hard-Boiled Egg Bouquet:
- Large eggs: Boiled and peeled
- Green onions: For creating the bouquet stem
For the Deviled Egg style filling
- Mayonnaise: For creamy deviled egg filling
- Dijon Mustard: Adds tang to the filling
- Salt and pepper: To taste
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
Recommended Tools for this recipe
The links below may contain affiliate links. As an Amazon associate and affiliate to other merchants, this website may earn from qualifying purchases. Please read our full disclosure.
- Sauce pan
- Cutting board
- Knife
How to make tulip egg bouquet
You can make this bouquet two different ways depending on how much effort you’d like to put in and whether you’re serving it as a finger food or centerpiece.
Hard-Boiled Egg Bouquet (Simplest Version)
Boil the eggs peel and let it cool.
Stand eggs upright (narrow end up). Cut a cross at the top, dividing it into four sections. Be careful not to cut too deep.
Cut a small V-shaped notch out of each section to form tulip petals.
Flip the egg, poke a hole in the base, and insert a green onion stem.
Arrange on a platter with greens or herbs.
Deviled egg style tulip egg bouquet
- Make the petal cuts on each egg by slicing a “cross” on top as detailed above, no need to make the v shape.
- Carefully remove the yolks with a small spoon.
- Mash the yolks in a bowl with mayonnaise, mustard, salt
- Pipe the filling back into the egg centers. A piping bag with a star tip makes the bouquet look even more like flowers.
- Arrange with fresh greens and extra veggies just like the hard-boiled version.
What to serve with this
- Toasted baguette slices or crackers
- Fresh fruit or a spring salad
- Mini sandwiches or a charcuterie board
- Sparkling water or juices, try our pomegranate lemonade!
Storing leftovers
Hard-boiled version: Best served within a few hours of making, but eggs can be pre-boiled and stored for up to 5 days in the fridge.
Deviled egg version: Store leftovers in an airtight container in the fridge for up to 2 days. Arrange the bouquet right before serving to keep it fresh.
Helpful Tips
- Use older eggs for easier peeling.
- Chill the eggs before cutting to help them hold their shape.
- A star piping tip adds a decorative floral touch to the deviled yolk filling.
- If using avocado in your deviled filling, add a bit of lemon juice to prevent browning.
- Add optional veggies like cherry tomatoes or sliced bell peppers for extra color.
FAQs
Yes, you can prep the eggs and filling ahead of time. Store everything separately and assemble right before serving for the freshest look. (Remember to wear gloves when handling the eggs to keep things hygienic)
Fresh herbs like parsley or dill, leafy greens like romaine, or even edible flowers can all add color and make the bouquet feel complete.
Absolutely. Avocado, relish, bacon bits, or paprika are all great add-ins. Check out our avocado deviled eggs recipe for a creamy and colorful filling option.
More appetizer recipee recipes to make
Check out all our appetizers!
Try this egg bouquet for your next party!
Whether you go with the quick hard-boiled method or take a little extra time to fill each egg with a creamy deviled mixture, this can tulip egg bouquet recipe is a fun and thoughtful way to serve a classic appetizer. It’s eye-catching, delicious, and surprisingly simple to put together.
These tulip eggs are bound to be a conversation starter. Try it for your next brunch, shower, or special occasion!
Thank you for visiting our virtual kitchen! If you found this recipe helpful, please leave a comment below and don’t forget to share this recipe with family and friends.
Looking for more tried and tested Home-cooked recipes? Sign up for our Deliciously Home Cooked Newsletter and Follow along on Facebook, Instagram, Pinterest and Tiktok!
Love videos? Subscribe to our YouTube channel.
Happy Cooking!
Love it? Pin it! Remember to follow @DeliciouslyHomeCooked on Pinterest for more recipes!
❤️ We’d love to hear from you!
Got questions? Please leave a comment.
Love this recipe? Please leave a comment.
Tried this recipe? Oh yes! Please leave a comment and a star 🌟🌟🌟🌟🌟rating too!
Egg Bouquet (Tulip Eggs) – Two Ways
Ingredients
- 6 hard-boiled eggs (shells removed)
- 1 bunch green onions (use the firm, dark green tops for stems)
For the deviled filling (optional for deviled style)
- 2 tablespoons mayonnaise
- 1 teaspoon mustard
- Salt and pepper to taste
Instructions
Hard-Boiled Egg Bouquet
- Stand each egg upright with the narrow end facing up.
- Use a sharp knife to make a cross cut into the top (dividing it into four sections).
- Cut a small V-shaped notch out of each section to shape the petals.
- Add the Green Onion Stems
- Flip the egg over and poke a small hole in the bottom using a chopstick or paring knife.
- Insert a whole green onion into the base to create a stem.
- Arrange tulip eggs upright on a platter.
- For a garden-inspired look, place them on a bed of greens or herbs.
- Tie a few together with a small ribbon to create a bouquet effect.
Deviled Egg Bouquet (Filled Style)
- Follow the same steps as above to cut the egg but do not cut the v shape instead make the cuts longer to get out the yolks.
- Carefully scoop out the yolks using a small spoon, keeping the petal shape intact.
Make the filling
- In a bowl, mash the yolks with mayo, mustard, salt, and pepper.
- Spoon or pipe the mixture back into each egg.
Assemble
- Poke a hole in the bottom of each egg and insert a green onion stem.
- Arrange and serve just like the hard-boiled version.
Notes
- Avoid overcooking the eggs to prevent a green ring around the yolks.
- Cool eggs are sturdy and easier to cut.
- If using avocado in the filling, a little lemon juice will help prevent browning.
Chichi says
Hope you get to try this fun recipe for Mother's Day!