Instructions:

Step 1

Begin by placing the eggs in a single layer in a saucepan and covering them with cold water. Bring the water to a boil, then reduce the heat to low and let the eggs simmer for about 10-12 minutes.

Step 2

Remove the eggs from the hot water and transfer them to a bowl of ice water to cool completely. Once cooled, carefully peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a mixing bowl.

Step 3

Mash the egg yolks with a fork until they are crumbly. Add mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the mashed yolks. Mix until smooth and creamy, adjusting the seasoning to your taste.

Step 4

Spoon or pipe the deviled egg filling into the hollowed egg whites, creating a smooth and even surface.

Step 5

Select a bouquet holder or floral foam that fits your serving platter or dish, and securely insert it into the center.

Step 6

Arrange fresh lettuce leaves or kale around the base of the bouquet holder, creating a bed for your deviled eggs.

Step 7

Start arranging the filled deviled eggs on the bouquet holder or floral foam, inserting toothpicks or skewers into the eggs and then into the holder to secure them in place.

Step 8

Arrange the eggs in a circular pattern, building layers to form a beautiful bouquet shape. Experiment with alternating colors or garnishes for a visually stunning display.

Step 9

Garnish the bouquet with cherry tomatoes, fresh herbs, or edible flowers to add pops of color and freshness. Sprinkle paprika or chopped herbs over the eggs for a finishing touch.

Step 10

Place your stunning Deviled Egg Bouquet on the table as a centerpiece or appetizer display. Encourage guests to pluck their favorite deviled eggs from the bouquet, savoring both the visual spectacle and the delicious flavors.