How To Make A Beautiful And Delicious Deviled Egg Bouquet

Making a beautiful and delicious Deviled Egg Bouquet is a fun and creative way to serve deviled eggs, perfect for parties, picnics, or special occasions. I’ll walk you through the recipe step-by-step, including how to prepare the eggs, the filling, and how to assemble the bouquet for an eye-catching presentation.

Ingredients

For the Deviled Eggs:

• 12 large eggs (for 24 halves)

• 1/3 cup mayonnaise

• 2 teaspoons Dijon mustard (or yellow mustard)

• 1 teaspoon white vinegar or apple cider vinegar

• Salt and pepper to taste

• Paprika for garnish

• Optional: finely chopped chives or parsley for garnish

For the Bouquet Assembly:

• Fresh herbs like parsley, dill, or chives (to mimic “leaves”)

• Cherry tomatoes, radishes, or olives (for extra color and garnish)

• Wooden skewers or toothpicks

• A small foam ball or floral foam (to hold the skewers upright)

• A vase, small bucket, or container

• Decorative ribbon (optional)

Instructions

Step 1: Boil the Eggs

1. Place the eggs in a single layer in a saucepan and cover with cold water, about 1 inch above the eggs.

2. Bring the water to a rolling boil over high heat.

3. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10-12 minutes.

4. Drain the hot water and immediately transfer the eggs to an ice bath to cool completely (about 5-10 minutes).

5. Peel the eggs gently once cooled.

Step 2: Prepare the Deviled Egg Filling

1. Slice the peeled eggs in half lengthwise.

2. Carefully remove the yolks and place them in a medium bowl.

3. Mash the yolks with a fork until smooth.

4. Add mayonnaise, mustard, and vinegar, and mix well until creamy.

5. Season with salt and pepper to taste.

6. Optional: For extra flavor, you can mix in a pinch of garlic powder, smoked paprika, or hot sauce.

Step 3: Fill the Eggs

1. Spoon or pipe the yolk mixture back into the egg white halves. To pipe, use a piping bag or a plastic sandwich bag with the tip cut off.

2. Sprinkle paprika on top for color.

3. Garnish with finely chopped chives, parsley, or dill.

Step 4: Prepare the Bouquet Base

1. Place your foam ball or floral foam inside the vase or container.

2. Insert wooden skewers or toothpicks vertically into the foam, spaced evenly. These will hold the eggs.

3. If the foam is too high or unstable, trim it to fit securely.

Step 5: Assemble the Deviled Egg Bouquet

1. Carefully slide each deviled egg half onto a wooden skewer, piercing through the egg white side (not the yolk) so the filled side faces outward.

2. Arrange the skewered eggs in the foam, creating a rounded bouquet shape.

3. Fill in gaps with sprigs of fresh herbs like parsley or dill to mimic leaves and add texture.

4. Add cherry tomatoes, olives, or radishes on skewers for extra color and variety.

5. Tie a decorative ribbon around the vase for a polished look.

Tips for a Stunning Deviled Egg Bouquet:

• Use eggs of similar size for a uniform look.

• For extra flair, add edible flowers or use colored paprika.

• Chill the bouquet until ready to serve to keep eggs fresh.

• Use a sturdy base to prevent tipping, especially if presenting outdoors.