Flower Deviled Eggs

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Flower Deviled Eggs- Traditional deviled eggs get a spring makeover making them perfect for Easter brunch.

March 22, 2026 by Nicole Collins

Today, we’re making Flower Deviled Eggs!

Let me tell you about the R&D that went into this recipe. At first, I had a vision that ended up being the exact version that we’re making today. But as I always do, I did a little research to see if there was anything similar out there on the interwebs. That’s when I found tulip deviled eggs.

If you’ve never seen them before, do a quick Google search for “tulip deviled eggs”. Honestly, they’re beautiful. But in reality, they’re not practical. For starters, you need to use extra large eggs, and who is buying XL eggs, really. Then, they’re absolutely impossible to split and fill without breaking and splitting some (or all) of your hardboiled eggs. And finally, who wants to shove a whole XL egg into their mouth at once? And if you try to bite it, the filling oozes everywhere. Beautiful, but impossible.

And that’s how I knew today’s little flower eggs are exactly what the world needed!

We’ll start by making classing hard boiled eggs. My method is simple. Start the eggs in cold water. Bring to a boil and boil exactly 10 mins. Remove to ice water for 2 mins. Then peel off the shells. They’re perfect every time. I do recommend using eggs that are at least a week old though. The fresher the eggs, the firmer the membrane that attaches the shell to the egg, and the tougher they are to peel. Wonky or not, these little flower babes will still be beautiful, but we want to give them their best chance.

Once the eggs are done, we’ll slice them in half just like normal, pop out the yolks to a bowl, and now we get to become artists. On the smaller side/top of the egg, we’re going to use a small sharp knife to carve out either a “W” or a “V” shape. (I think the W’s are cuter, but the V’s add a little contrast.) By doing that, you’ll naturally create little triangle wedges that we can pop out and discard. And, voila! You’ve just carved cute little flower petals into your eggs.

Now the real fun starts when we dye the whites in pretty spring colors. You can make as many different colors as your heart desires! You just need a bowl of water, a little white vinegar, and a couple drops of a water based food coloring. Repeat that process as many times as you need for the rainbow of colors you want to make. We’ll drop the flower egg whites into the bowls of color, cavity side up, and they only need to soak for about 20 mins to get to that lovely pastel color. Then we’ll pull them out, flip them onto a paper towel to dry, and they’re ready to fill.

I know basically everyone has their own family deviled egg recipe, so this is where I’ll allow you to depart if there’s another filling you prefer. But, I like to keep my filling nice and simple. Mayo, a tiny bit of yellow mustard, and a sprinkle of Old Bay are all that I mix into the egg yolks. Mix it all together until smooth, transfer it to a piping bag to make life a little easier, then fill up the centers of our little flowers, as usual.

To really make these nice and springy, I like to serve these little flowers on some green onion stems with parsley leaves. Can you even stand how absolutely beautiful these deviled eggs are?!?!?!?!? They’re practical to eat. The vinegar helps the dye stick to the eggs so it doesn’t come off on your fingers, but you can’t taste it either. They’re a gorgeous addition to any spring brunch table. And, they’re almost to pretty to eat. Almost. They’re too delicious to leave behind.

Ok, everyone! You know the drill! You HAVE to tag me on social media when you make these. I’m so excited to see your little deviled egg bouquets!

I hope you guys enjoy this little 2 for 1 art project/recipe. And, let’s eat!

Flower Deviled Eggs

Serves: 12 Print

Ingredients:

6 eggs
1 tsp white vinegar
3-5 drops water based food coloring
3 tbsp mayonnaise
1 tsp yellow mustard
¼ tsp Old Bay
Green onions and parsley, for garnish

Directions:

Hard boil the eggs: Add eggs to a medium saucepan. Add cold water until the eggs are just covered. Bring to a boil over high heat. Once boiling, set a timer for 10 minutes. After 10 mins, remove from heat, drain, and let eggs sit in cold water for 2-3 minutes. Remove eggs from water and peel off the shells.
Prepare the egg dye: Add 1 cup room temperature water, vinegar, and food coloring to a mixing bowl. Stir well to combine. If making more than one color, repeat process with separate mixing bowls.
Slice eggs in half vertically, and gently remove yolks from the eggs. Transfer yolks to a separate mixing bowl, and set aside. Use a small, sharp knife to carve a “W” or a “V” into the smaller top of each egg half. Remove and discard the little triangles that get cut out.
Transfer egg whites, cavity side up, to the bowl of food dye. Allow to soak for 20 minutes. Transfer egg whites to a paper towel, cavity side down, to dry and drain off excess liquid.
Meanwhile, make the filling: Add mayo, mustard, and Old Bay, to the mixing bowl with the egg yolks. Mash with a fork until smooth and creamy. Transfer to a piping bag with the end snipped off for easy filling.
Arrang green onion stems and/or parsley leaves on a serving plate. Arrange flower eggs on top of the stems. Fill the cavity of the eggs with filling. Enjoy!