Spring Blossom Deviled Eggs

🕒 Prep: 15 min
🔥 Cook: 12 min
🍽 Serves: 12
★★★★★
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Spring Blossom Deviled Eggs are a delightful twist on the classic appetizer, combining fresh herbs and edible flowers for a vibrant, seasonal presentation. Perfect for brunches or spring gatherings, these eggs are both visually stunning and packed with refreshing flavors.

Ingredients for Spring Blossom Deviled Eggs

Eggs are the heart of this dish, providing the creamy base for the filling. Mayonnaise adds richness and smoothness to the yolk mixture. Dijon mustard brings a tangy depth of flavor that balances the creaminess. Lemon juice and lemon zest brighten the dish with their fresh, citrusy notes. Chives and parsley contribute a subtle onion-like flavor and a touch of earthiness. Finally, edible flowers not only make the dish look stunning but also add a mild floral note that complements the herbs.

Tips & Tricks

  • Use older eggs for easier peeling. Fresh eggs tend to be more stubborn.
  • If you don’t have a piping bag, snip the corner off a resealable plastic bag for a quick DIY option.
  • Press the yolk mixture through a fine-mesh sieve for the smoothest texture.

Serving Suggestions

These deviled eggs pair beautifully with a light, crisp white wine or a refreshing iced tea. For a fuller spread, serve them alongside a spring salad with mixed greens, radishes, and a lemon vinaigrette. They’re also a fantastic addition to a charcuterie board or a brunch buffet.

Frequently Asked Questions

Can I make these ahead of time?
Yes, you can prepare the eggs and filling up to a day in advance. Keep them separate and assemble right before serving.
Where can I find edible flowers?
Edible flowers are often available at specialty grocery stores or farmers' markets. Ensure they're labeled as edible.
What if I don't like mayonnaise?
You can substitute Greek yogurt or sour cream for a tangier filling.

Spring Blossom Deviled Eggs Recipe Walkthrough

Start by placing the eggs in a single layer in a saucepan. Cover them with cold water, ensuring there's about an inch of water above the eggs. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from the heat, and let the eggs sit for 12 minutes to cook through.

While the eggs are cooking, prepare an ice bath by filling a bowl with ice and water. Once the eggs are done, carefully transfer them to the ice bath to cool for around 5 minutes. This step helps make peeling the eggs much easier.

Gently crack the cooled eggs and peel them. Slice each egg in half lengthwise and carefully pop out the yolks into a mixing bowl. Set the whites aside on a serving platter.

To the yolks, add mayonnaise, Dijon mustard, lemon juice, lemon zest, chives, parsley, salt, and pepper. Mash everything together until smooth and well combined. This is your chance to adjust the seasoning to your liking.

Fill a piping bag or use a spoon to refill the egg whites with the yolk mixture. Be generous! Garnish each egg with a sprinkle of paprika and a few edible flowers for that wow factor.

Serve the eggs immediately, or refrigerate them until you're ready to enjoy.

Why You'll Love This Recipe

  • Bright, zesty flavors with a hint of lemon that elevate traditional deviled eggs.
  • Visually appealing with colorful edible flowers, making them a centerpiece-worthy dish.
  • Quick and easy to prepare, perfect for hosting or bringing to a potluck.

Ingredients

12 large eggs
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
2 tsp lemon zest
2 tbsp finely chopped fresh chives
2 tbsp finely chopped fresh parsley
Salt and pepper to taste
Paprika for garnish
Edible flowers for garnish

Step-by-step Instructions

1. Place the eggs in a single layer in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover and remove from heat. Let eggs sit for 12 minutes.
2. Transfer eggs to an ice bath to cool for about 5 minutes.
3. Peel the eggs and slice them in half lengthwise. Remove yolks and place them in a bowl.
4. Add mayonnaise, Dijon mustard, lemon juice, lemon zest, chives, parsley, salt, and pepper to the yolks, and mash until smooth.
5. Fill the egg whites with the yolk mixture using a spoon or piping bag.
6. Garnish with paprika and edible flowers.
7. Serve immediately or refrigerate until ready to serve.

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