SPRING TULIP DEVILED EGGS WITH LEMON & SAGE
FLOWER DEVILED EGGS that are perfect for Easter & Mother’s Day.
These Spring Tulip Deviled Eggs with Lemon & Sage are a playful twist on the classic appetizer, turning simple hard-boiled eggs into a blooming centerpiece worthy of Easter brunch, Mother’s Day spreads, and sunny spring gatherings. The egg whites soak overnight in soft pastel dye before being carved into delicate tulip petals, while the filling is whipped silky-smooth in a food processor with lemon, sage, and dill for a bright, garden-fresh flavor.
Finished with sage leaves tucked along the sides like little tulip stems, these charming bites look like they’ve sprouted right from the platter. They’re elegant, whimsical, and guaranteed to make the deviled egg tray the star of the spread.
SPRING TULIP DEVILED EGGS WITH LEMON & SAGE
Pastel-dyed deviled eggs carved into tulip shapes and filled with a creamy lemon and sage herb yolk filling that are perfect for Easter, Mother’s Day, and spring brunches.
Ingredients
Instructions
- TO SOUS VIDE. Using your sous vide, heat the water to 194º. Add in cold eggs using a slotted spoon and allow to cook for 20 minutes.
- Using your slotted spoons, transfer your hardboiled eggs into an ice bath. Let cool for 3-5 minutes.
- One at a time, crack your eggs on their tops and bottoms. Roll so that the middle cracks. Place back in the ice bath for 30 seconds and then peel off the shell.
- TO HARD BOIL WITHOUT A SOUS VIDE. Place the eggs in a saucepan and cover with cold water. Bring your water to a boil, then turn off the heat and cover for 11 minutes.
- Transfer immediately to an ice bath and chill for 3-5 minutes.
- One at a time, crack your eggs on their tops and bottoms. Roll so that the middle cracks. Place back in the ice bath for 30 seconds and then peel off the shell.
- In separate zip-top bags, combine warm water, white vinegar, and a few drops of gel food coloring until a soft spring shade forms. Add the peeled eggs to the bags, seal, and gently move the liquid around so the eggs are fully coated. Refrigerate overnight so the color applies evenly.
- The next day, remove the eggs from the bags and pat them dry with paper towels.
- Use a paring knife to cut a small piece off of the base of the egg so that it can stand upright.
- Then, cut an "X" into the top of the egg that goes 3/4 of the way down the egg. Use culinary tweezers to pull out the egg yolk. Sit the colorful egg whites on a plate and the yolks in a food processor.
- In your food processor, combine your 8 egg yolks, mayonnaise, greek yogurt dijon mustard, lemon juice, sage, dill, kosher salt, and black pepper to the food processor with the egg yolks. Blend until the mixture is smooth and creamy.
- Transfer your egg yolk mixture to a piping bag outfitted with a medium-large tip.
- Holding the egg white at its base right about where the cut lines end, stick the tip of the piping bag into the cavity in the egg white and squeeze in a spiral motion pulling upward.
- Pipe a small dot of extra egg yolk filling onto the back of each sage leaf. Press the leaf gently along the side of the egg white, tucking the base slightly underneath the egg and pulling the leaf upward so it resembles a tulip leaf climbing the stem.
- Arrange the eggs upright on a serving plate. Keep chilled until you serve.
