1. Prepare the Eggs:
Peel the hard-boiled eggs carefully to keep them intact.
Slice off a small portion of the bottom of each egg so it can stand upright.
Make a cross-shaped cut on the top of each egg, about ¾ of the way down, creating « petals. » Gently open the petals without breaking them.
2. Make the Filling:
Scoop out the yolks from the eggs and place them in a mixing bowl.
Mash the yolks with a fork until smooth.
Mix in mayonnaise, Dijon mustard, garlic powder (if using), salt, and pepper. Adjust seasoning to taste.
3. Stuff the Eggs:
Using a spoon or a piping bag with a star tip, fill the hollowed eggs with the yolk mixture.
Carefully shape the filling to resemble the center of a tulip flower.
4. Add the « Stems »:
Insert a fresh chive into the bottom of each egg to create a « stem. »
Arrange the eggs upright on a serving platter to resemble a bouquet.
5. Decorate (Optional):
Slice cherry tomatoes in half and arrange them alongside the eggs as « buds » to complete the floral look.
Garnish with extra chives or parsley for added greenery.
Tips for Success:
Title: « Eggs Stuffed with White Tulips: A Beautiful and Delicious Composition »
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