It’s cherry blossom season in Brooklyn, so I just had to use a few tiny blooms for these pretty little pink and white cherry blossom deviled eggs. They’re simply perfect for a cherry blossom brunch or garden tea party!
With this recipe, you may have to alter the amount of mayo, mustard, horseradish and cheese that you use from time to time to get the perfect texture. Add these ingredients little by little to make sure that the texture of your fillings are a little thicker than hummus.
A Few Deviled Egg Pro Tips!
1. I simply use a knife to gently crack around the center of an egg and carefully peel the shell. Then, when slicing my eggs, I like to slice through the center-middle, as opposed to longways. I find the egg-halves will have a more sturdy base when cut this way.
2. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
3. No need to always gouge out your yokes with a spoon. They’ll almost always slide out if you’re gentle. You may sometimes have a little left over, but it’s easier and less damaging to the egg white, to try sliding first.
4. To get perfectly smooth egg-fillings, push the yokes through a mesh strainer before mixing in your mayo and mustard.
5. Wash and gently dry your egg whites so that they’re absolutely perfect before filling.
6. The perfect consistency of deviled egg filling is almost exactly like hummus. If your filling seems a little dry, just add a little more mayo.
7. Always use a pastry piping bag and a pretty tip. It really makes your eggs look so much more professional.
8. When garnishing with a spice, pour a bit into your hand first and use your fingers to gently sprinkle. Otherwise, if you pour directly from the bottle, it’s very likely too much will come out at once, and you’ll end up with a deviled, over-spiced heart break.
If you try this recipe or any of my tasty drinks or treats, make sure to take a picture and tag me on Instagram! I love to see your creations! And don’t forget to follow me on Pinterest for more loveliness, too.
This is one of the most dainty and lady-like deviled eggs you'll every see.
- 11 large Eggs – 6 for cutting, and 4 for using in your filling
- 1 tbsp. creamy horseradish
- 1 tbsp. mayo
- 1 tbsp. light colored mustard
- 1 tbsp. Triple Cream cheese - you can also substitute creamy goat cheese, or even cream cheese
- A small drop of pink food dye - preferably natural
- Cherry Blossom flowers
- 1 tsp. pickle juice-soaked mustard caviar
Add 6 eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.
Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
Slice them carefully in half. I like to slice them through the center instead of longways. I find they’re a more satisfying bite that way. Slice a little bit off the bottom so they sit flat on a surface without sliding around.
Remove the yokes by simply sliding them out, or using a very tiny spoon, making sure to keep the whites free from rips or dings. Push them through the mesh strainer into your mixing bowl. This will ensure your eggs are creamy and smooth without any eggy chunks.
Add mayo and light colored mustard and 1 or 2 drops of pink dye. Stir till perfectly blended and set aside.
Wash and dry your eggs with a paper towel so the whites are perfectly tidy and picture perfect.
Place 8 egg halves into a food processor, and grind into a paste. Add 1 tbsp. of creamy horseradish and 1 tbsp. of your cheese. Process again. If the texture of your white filling is too dry, add a smidge of mayo and stir.
You now have your two fillings. You will probably have more of the pink than white, but that’s OK. You have more than enough to fill your remaining 12 egg halves. Lay down 2 pieces of plastic wrap on a flat surface. Spoon your fillings onto each piece, and carefully roll them up into tubes. Snip the tops with scissors. Carefully place the two fillings see by side in your pastry bag. Fill your eggs! NOTE: If you’d like to see exactly how this is done, take a look at my multi-color deviled egg post.
Garnish your eggs. Carefully spoon your mustard seeds around the edge of your eggs and place your pretty little flowers. Cherry blossom flowers are edible, so don’t worry about having to tell your friends to pluck them off first.