Deviled Egg Bouquet

Carla’s Deviled Eggs:

Ingredients:

• 12 large eggs
• 1/3 cup mayo 
• 2 teaspoons yellow mustard
• 2 teaspoons dijon mustard
• 1 tbsp pickle juice
• 1 small pickle spear chopped super tiny
• 2 tsp of Worcestershire sauce 
• ⅛ tsp salt
• ⅛ tsp pepper
• dash Tabasco sauce optional
• paprika for sprinkling

To make:

Boil Eggs for 8 minutes in boiling water. Add to ice bath once cooked, and peel. Slice eggs in half lengthwise. Remove yolks and transfer to a medium-sized bowl. Add mayo, mustards, pickles, pickle juice, Worcestershire sauce, salt, pepper, and Tabasco sauce. Use a fork to mash well. Spoon filling into each egg white. I used a piping bag to make it easier. Sprinkle with paprika and serve.

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To make the flower eggs, you need one hard boiled egg per stem you want. With a pairing or small knife, make some incisions in zig zag in the middle of the egg, making sure you don’t puncture through. Remove half of the egg white or create the tulip shape (as you see on the video). Place the eggs on a bed of fresh parsley and use green onions as well to make the stems of the flowers.