How to Make A Deviled Egg Bouquet

Sure you can serve plain deviled eggs, but why do that when you can serve this sure-to-impress deviled egg bouquet. This cute serving idea makes an awesome dish for Easter, Mother’s Day or any brunch or potluck where you want to take something special. These are sure to be the hit of your summer picnics, pool parties, and backyard BBQs.

These look so amazing and require very little time and effort. The trick is to cut the eggs nicely so that they make tulips. My step-by-step tutorials and photos show you exactly how to get a deviled egg bouquet. There’s a YouTube video at the bottom of this page, too, so be sure to watch that to see my hands-on demonstration. You can boil your eggs ahead of time if you want, so you can prep this in about 10 minutes once the eggs are boiled. This is such a cute gift idea to make for Mother’s Day, a friend’s birthday or recipe to take as a housewarming gift. It’s sure to be cute, really inexpensive but super thoughtful.

Need more egg recipes? We have them. Try these 35 Recipes for Eggs Benedict 

Deviled Egg Bouquet Ingredients

• 12 hard-boiled eggs, cooled
• 8 oz cream cheese (1 cup)
• 1 teaspoon paprika
• ½ teaspoon salt ( or 1 teaspoon if you prefer more salt)
• 2 teaspoons Dijon mustard
• 1 bunch green onions
• Ziploc bag or Cake decorating bag
• Plastic or metal drinking straw

Aren’t these just the greatest appetizer idea to take to a party? I take them to every summer cookout and potluck I go to.

How to Make a Deviled Egg Bouquet

Step One

Cook eggs and peel
Hard boil the eggs and allow to cool.

Peel them, being careful to keep them intact for the egg bouquet.

If you want to make your eggs ahead of time, you can boil them and even peel them, then store in the refrigerator. If they are peeled, place them in water so that the shape remains intact.

Step Two

Cut an X on top of each egg and remove the yolk

Using a sharp knife, cut eggs with an X on the top end. The two cuts should go about halfway down the side. Don’t cut too far down the egg or it will start to lost its shape. I highly recommend cooking an extra boiled egg or two the first time you make these. Once you get the hang of it, you will know exactly how to cut them. It took me practicing on one before I got the idea. (They make for a great high protein snack if you need to eat one of your practice eggs!)

Step Three

Remove the egg yolks and save 7 of them for the filling.

These will be your flowers, so work carefully to keep them intact. A few of your eggs may not come out perfectly, but hold them together as best you can. Don’t worry if one side cracks a bit, the filling you add will keep it together.

Step Four

Mix deviled egg filling
Mix 7 egg yolks, 1 teaspoon of paprika, 2 teaspoons of dijon and ½ teaspoon of salt in a bowl. Mash with a fork. Add softened cream cheese to the bowl and mix until smooth and no lumps remain.

Step Five

Add filling to Ziploc bag and cut one corner (cake decorating bag also works for this)

Fill each egg with deviled egg mix

Using your filled Ziploc or decorating bag you loaded with the deviled egg mix, hold each egg white flower up and fill with enough mix to allow the bottom part of the egg to stick the petals together. Add filling until the petals spread out a bit and you can see the colorful filling in your egg. Set aside on a plate. Repeat this process with all of your eggs that are waiting to be filled.

Step Six

Make a hole in the bottom of each egg with a straw.

Cut the white end off a green onion.

Step Seven

Add onion to the hole you made in the egg to complete a tulip.

Arrange on a clean plate or serving dish.

Repeat this step for each flower.

Arrange your bouquet and serve.