Cherry Blossom Deviled Eggs
This is one of the most dainty and lady-like deviled eggs you'll every see.
Prep Time30 mins
Cook Time20 mins
Cooling Time2 hrs
Total Time2 hrs 50 mins
Servings: 12 Deviled Eggs
- 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
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.
Serving: 1Deviled Egg | Calories: 79kcal | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 172mg | Sodium: 96mg | Potassium: 66mg | Vitamin A: 265IU | Vitamin C: 0.3mg | Calcium: 27mg | Iron: 0.8mg