Directions

1. Start by hard-boiling the eggs: Place the eggs in a single layer in a large saucepan and cover with water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes. Remove from heat and let the eggs sit in the hot water for an additional 5 minutes. Drain the eggs and transfer them to a bowl of ice water to cool completely.
2. Once the eggs are cool, peel them and slice them in half lengthwise. Carefully remove the yolks and transfer them to a mixing bowl.
3. Mash the egg yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper, and mix until well combined.
4. Spoon or pipe the yolk mixture into the hollowed-out egg whites, dividing it evenly among the halves.
5. Arrange the filled egg halves on a serving platter in the shape of a bouquet, with the pointed ends facing outward.
6. Garnish the Deviled Egg Bouquet with a sprinkle of paprika, fresh parsley leaves, cherry tomatoes, and radish slices to resemble flowers.
7. Serve immediately, or refrigerate until ready to serve.

Kitchen Equipment Needed

• Large saucepan
• Mixing bowl
• Fork
• Serving platter
• Piping bag (optional)

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 2 days. The eggs may start to lose their freshness and texture after this time, so it’s best to enjoy them as soon as possible.

Food Pairings

This Deviled Egg Bouquet pairs beautifully with a variety of other appetizers and beverages. Serve it alongside a crudité platter, cheese board, or smoked salmon for a well-rounded appetizer spread. For drinks, consider pairing with a crisp white wine, sparkling water with lemon, or a refreshing cocktail to complement the flavors of the eggs.