Deviled Egg Artistry

You, too, can make “Eggsotic” deviled eggs. In just a few short moments more than it takes to make the eggs themselves, you can take them to a whole new level. Whether you’re making one egg for a quick snack or serving a bunch to guests, get inspired!

Cherub tomatoes cut in half. Chives for stems and leaves (and for garnish on top). Voila’!

Try different platters/plates underneath. The platter is the canvas. Construct your work of art a piece at a time. We put an edible flower in the middle (a marigold), then arranged the eggs around it as if they were petals of a flower.

No tomatoes? No problem! And if you think your guests won’t like chives on top, leave them off. Green onions would also work for stems if you don’t have chives. OOOOOOOOOHHHHHHH. I just had another thought. If you use green onions, rather than chives, you could try making a stick figure with the egg as the head and perhaps some capers as eyes. That would be fun for kids especially!

Egg for one? You betcha! When making it special is this easy, who wouldn’t want to do it?

Honestly, people squealed when they saw these. There’s nothing I love better than a good squeal.

Wish I had had some orange cherub tomatoes, too. It would be cute to alternate — orange petals around some eggs, red around others. What will you try? Perhaps something altogether different! You will tell us about it when you do, won’t you? Please and thank you (as my friend Carolyn says).

You can do this!!!

Even if you have already made your deviled eggs and you are thinking “Darn, it’s too late!” — it’s really not.  We had company for lunch and at the last minute I took some I had made as typical deviled eggs, slapped the two halves together, cut subtle slits into them, and arranged them on a little plate with green onion “stems” and watermelon radish slices and totally changed from boring to exciting (well, at least I was excited — I don’t know about anyone else). Looking back at the photo, I am thinking it would have been fun if I had put a slice of watermelon radish behind each egg, rather than clustering them at the bottom.  Then I could have put some finely shredded lettuce at the bottom of the platter or a little arugula or something.  Hmmmmm.  Next time!

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