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–+ servings
beautiful deviled eggs topped with cucumber and radish flower petals on wooden board

Blooming Deviled Eggs

These beautiful deviled eggs are a fresh, modern twist on the classic appetizer. Creamy yolk filling with a touch of mustard and heat is topped with delicate cucumber and radish “petals,” creating a stunning edible flower effect. Easy to make, visually impressive, and perfect for parties, holidays, or elegant entertaining.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 6 egg halves
Course: Appetizer, lunch, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 hard-boiled eggs
  • ½ small cucumber
  • 1 radish
  • 2 tbsp mayonnaise
  • 1 tsp whole-grain mustard
  • 1 tsp hot sauce
  • Salt to taste

Method
 

Prepare the vegetables
  1. Thinly slice the cucumber and radish crosswise using a mandoline for the most even, delicate slices. Sprinkle lightly with salt and let sit for about 10 minutes. This draws out excess moisture and makes the slices flexible enough to fold into “petals.”
Prepare the eggs
  1. Cut each hard-boiled egg in half crosswise. Carefully slice a very thin piece off the rounded tip of each egg white so it can stand stable and upright on the serving plate. Remove the yolks and place them in a bowl.
Make the filling
  1. Mash the yolks with mayonnaise, mustard, hot sauce, and salt until smooth, creamy, and thick. The filling should hold its shape and not be runny.
Fill the egg whites
  1. Spoon or pipe the yolk mixture into each egg white half.
Create the flower topping
  1. Fold each cucumber and radish slice in half, then in half again to form petal shapes. Arrange about five slices around each yolk filling, placing one folded slice in the center to complete the flower look.
Serve
  1. Serve immediately or chill until ready to enjoy.

Notes

  • Use a mandoline for the most even slices - this makes the petals look much more delicate.
  • Don’t skip salting the vegetables; this step is key for flexibility.
  • Keep filling slightly thick so the petals stay in place.
  • Best served chilled for the freshest flavor.

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