Looking to impress guests with something that’s just as beautiful as it is delicious? These Deviled Egg Flowers are the ultimate spring and summer appetiser. They look like tiny edible bouquets, but they’re surprisingly simple to make.
Perfect for Easter brunch, garden parties, baby showers, picnics, or even a sunny weekend lunch — this is the kind of dish people will actually talk about.
What Are Deviled Egg Flowers?
Deviled Egg Flowers are a fresh twist on classic deviled eggs. Instead of the usual sprinkle of paprika, we wrap thin slices of cucumber and radish around the filled egg whites to create a blooming flower effect.
They’re creamy, crunchy, colourful — and completely eye-catching.
Why You’ll Love This Recipe
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🌸 Visually stunning – They look impressive but are incredibly easy.
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🥒 Fresh and crunchy – The cucumber and radish balance the creamy yolk filling.
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🥚 Classic but elevated – All the flavour of traditional deviled eggs with a beautiful upgrade.
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🎉 Perfect for entertaining – Ideal for Easter, brunch spreads, or spring gatherings.
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🌿 Customisable – Add dill, chives, or paprika to change the flavour profile.
What Do They Taste Like?
These deviled eggs are creamy and tangy with just a hint of heat from the hot sauce. The whole grain mustard adds depth, while the cucumber brings freshness and crunch. The radish gives a mild peppery bite that balances the richness of the yolk filling.
It’s light, refreshing, and not overly heavy — perfect for warmer months.
Ingredients
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5 hard-boiled eggs
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½ small cucumber
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1 radish
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1 tsp hot sauce
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2 tbsp mayonnaise
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1 tsp whole grain mustard
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Salt, to taste
How to Make Deviled Egg Flowers
1. Slice the Vegetables
Thinly slice the cucumber and radish crosswise. A mandoline works best for even slices.
Sprinkle lightly with salt and let them sit for about 10 minutes. This draws out excess moisture and makes the slices softer and easier to shape.
2. Make the Filling
Slice the hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in a bowl.
Mash the yolks with:
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Mayonnaise
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Hot sauce
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Whole grain mustard
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A pinch of salt
Mix until smooth and creamy.
3. Assemble the Flowers
Spoon or pipe the yolk mixture back into each egg white.
Now for the fun part:
Gently layer the cucumber and radish slices around the edge of the filling, slightly folding them to create a blooming flower effect.
Take your time here — this is what makes them look so special.
Serving Tips
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Serve chilled for the freshest flavour.
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Arrange on a white platter for maximum contrast.
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Garnish with fresh herbs like dill or chives.
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Add extra cucumber ribbons around the platter for a garden-style look.
Tips for Perfect Deviled Egg Flowers
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Dry your veggies well after salting to prevent slipping.
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Use a piping bag for neater filling.
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Slice vegetables as thin as possible for flexible “petals.”
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Make them the same day for the best texture.
Frequently Asked Questions
Can I make these ahead of time?
Yes — prepare the filling and egg whites ahead, but assemble the flowers a few hours before serving for best freshness.
Can I use Greek yoghurt instead of mayo?
You can substitute part of the mayo with Greek yoghurt for a lighter option, though the texture will be slightly less rich.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 2 days.
Final Thoughts
If you want an appetiser that’s elegant, fresh, and guaranteed to get compliments, these Deviled Egg Flowers are it. They’re proof that sometimes a small detail — like a thin slice of radish — can completely transform a classic.
Pretty, practical, and party-ready.
