Deviled Egg Tulip Appetizer Platter

Using a small sharp knife, cut a zigzag pattern around the top third of each egg to resemble flower petals. Gently remove the top portion.

Scoop out the yolks and place them in a bowl, keeping the egg white bases intact.

Mash the yolks until smooth, then mix in mayonnaise, mustard, salt, and pepper until creamy.

Transfer the mixture into a piping bag fitted with a star tip and pipe the filling back into each egg white base.

Cut the cucumber into thick slices (about 1/2 inch thick). Make a small hole in the center of each slice.

Insert trimmed green onion pieces (about 3–4 inches long) into the cucumber slices to create upright stems.

Slide each filled egg onto a green onion stem so the egg sits upright like a tulip.

Arrange the tulip eggs on a platter and decorate with sliced salami, cheese cubes, and small pickles if desired.

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Amount Per Serving

CALORIES: 95kcal