Deviled eggs have a special place at our table, whether it’s a holiday gathering, a family picnic or just a cozy Sunday brunch. There’s just something about these little delights that brings a smile to everyone’s face—young and old alike. As a colorful twist on this beloved classic, I’m thrilled to share with you a whimsical version that makes not only a delectable appetizer but an eye-catching centerpiece: the Deviled-Egg Bouquet. You might just find your loved ones buzzing around this bouquet like bees to flowers, and it’s the perfect way to usher in the spring season or add a cheerful touch to any meal.
This Deviled-Egg Bouquet can stand proudly on its own, but it’s also perfect with garden-fresh vegetables, a crisp salad, or as an appetizer leading into a main course of grilled chicken or fish. Pair it with some crusty bread or biscuits, and maybe even a glass of sweet iced tea or lemonade to complete that homey touch.
Deviled-Egg Bouquet
Servings: 12
Ingredients
– 12 large eggs, hard-boiled and peeled
– 1/2 cup mayonnaise
– 1 tablespoon yellow mustard
– 1 tablespoon white vinegar
– 1/2 teaspoon sugar (optional)
– Salt and pepper to taste
– Paprika for garnish
– Fresh parsley leaves or dill sprigs, for garnish
– Scallion stalk as stem (for every egg)
– Additional vegetables for garnish (optional)
Directions
