These deviled egg tulips are super fun for Easter brunch. Coloring the eggs makes the table extra cheerful, but you can also leave them white.
A bunch of tulip-shaped deviled eggs is a real eye-catcher. You can keep them white, or color them with beet juice or food coloring. You can even use natural colors like turmeric or onion skins for yellow, or red cabbage for purple.
This tulip bouquet isn’t hard to make, but you do need to be careful so the eggs won't break while filling them.
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2025-04-10, this recipe is for 5 persons and takes 30 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-04-26
Boil the eggs for 7 minutes in boiling water, then cool them quickly under cold running water. Let them cool completely – this makes them easier to peel.
Peel the eggs and, if you like, place them in beet juice or water with red food coloring to dye them. You can also leave them white – white tulips are just as pretty. Let the eggs sit in the juice for a few hours to take on the color.
Use a small knife to make a cross in the top of each egg. Don’t cut too deep. Carefully remove the yolks.
Mash the yolks with a fork and season with 3 tablespoons of cream cheese, 1 teaspoon of mustard, half a teaspoon of paprika powder and some pepper and salt.
It’s easiest to use a piping bag to fill the eggs, but you can also use a small spoon.
Cut the spring onions into pieces to make stems for the tulips. Carefully make a small cut at the bottom of each stuffed egg and insert the spring onion.
Lay the deviled egg tulips on a large plate – enjoy!
What if the egg white breaks while filling?
If the egg white breaks while you're filling the egg, or while removing the yolk, don't worry. You can place the broken piece back once the egg is filled – the filling will help it stay in place.
Can I replace the cream cheese?
Yes, you can replace the cream cheese with mayonnaise if you want to make classic deviled eggs.
How long can I keep deviled eggs?
You can keep deviled eggs in the fridge for up to 2 days.
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 2 | eggs | egg | 39.20 | 0.56 g | - | 0.16 g | - | 8.88 g | - | 136.00 mg | 0.16 mg | 8.80 mg | 8.00 mg | 124.00 mg | 16.80 mg | 0.10 mg | 0.02 mg | - | 16.00 µg | 0.24 mg | - | - | 0.02 mg | 0.26 mg | 0.01 mg | 0.08 µg | 4.00 µg | - | - | - | |
| 0.6 | tablespoon | plain cream cheese | milk | 19.56 | 0.15 g | 0.15 g | 1.93 g | 1.33 g | 0.48 g | - | 16.80 mg | 0.01 mg | 6.00 mg | 0.60 mg | 6.60 mg | 5.10 mg | - | 0.04 mg | - | - | - | 0.04 mg | 0.03 mg | - | 0.01 mg | - | 0.06 µg | 0.60 µg | - | - | - |
| 0.2 | teaspoon | mustard | mustard | 1.19 | 0.10 g | - | 0.06 g | 0.01 g | 0.07 g | - | 16.80 mg | 0.03 mg | 1.12 mg | 1.12 mg | 1.82 mg | 0.98 mg | - | 0.01 mg | - | - | - | - | - | - | - | - | - | - | - | - | - |
| 0.1 | teaspoon | paprika powder | 1.06 | 0.11 g | - | 0.04 g | 0.01 g | 0.05 g | 0.06 g | 0.09 mg | 0.07 mg | 0.54 mg | - | 7.20 mg | 1.05 mg | - | - | - | - | 0.21 mg | - | - | - | 0.01 mg | - | - | - | - | - | - | |
| pepper and salt | 3.51 | 0.91 g | 0.01 g | 0.05 g | 0.02 g | 0.15 g | 0.35 g | 271.31 mg | 0.07 mg | 3.20 mg | 1.06 mg | 8.87 mg | 1.21 mg | 0.01 mg | 0.01 mg | 0.41 µg | 0.02 µg | 1.07 mg | - | - | - | - | - | - | 0.14 µg | 0.06 mg | 2.29 µg | - | |||
| 50 | ml | beet juice or red food coloring | 19.00 | 4.10 g | 4.00 g | - | - | 0.55 g | - | 100.00 mg | 0.25 mg | 1.00 mg | 10.00 mg | 120.00 mg | 14.00 mg | - | 0.10 mg | - | - | 3.50 mg | - | 0.01 mg | 0.02 mg | 0.03 mg | 0.05 mg | - | 8.50 µg | - | - | - | |
| 1 | spring onions | 9.60 | 1.89 g | 0.69 g | 0.06 g | - | 0.54 g | 0.78 g | 4.80 mg | 0.42 mg | 21.60 mg | 6.00 mg | 82.80 mg | 8.70 mg | 0.03 mg | 0.09 mg | - | 0.21 µg | 5.40 mg | - | 175.50 mg | 0.01 mg | 0.01 mg | 0.05 mg | - | 19.20 µg | 0.18 mg | 62.10 µg | - | ||
| 93.12 | 7.82 g | 4.85 g | 2.29 g | 1.37 g | 10.71 g | 1.19 g | 545.80 mg | 1.00 mg | 42.26 mg | 26.78 mg | 351.29 mg | 47.84 mg | 0.14 mg | 0.27 mg | 0.41 µg | 16.23 µg | 10.42 mg | 0.04 mg | 175.54 mg | 0.05 mg | 0.31 mg | 0.11 mg | 0.14 µg | 32.44 µg | 0.24 mg | 64.39 µg | - | ||||
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