Deviled Egg Bouquet

INGREDIENTS:

12 large eggs

1/2 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon white vinegar

1/2 teaspoon salt

1/4 teaspoon black pepper

Paprika, for garnish

Fresh parsley, for garnish

Cherry tomatoes, for garnish

Radishes, for garnish

DIRECTIONS:

Start by hard-boiling the eggs: Place the eggs in a single layer in a large saucepan and cover with water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes. Remove from heat and let the eggs sit in the hot water for an additional 5 minutes. Drain the eggs and transfer them to a bowl of ice water to cool completely.

Once the eggs are cool, peel them and slice them in half lengthwise. Carefully remove the yolks and transfer them to a mixing bowl.

Mash the egg yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper, and mix until well combined.

Spoon or pipe the yolk mixture into the hollowed-out egg whites, dividing it evenly among the halves.

Arrange the filled egg halves on a serving platter in the shape of a bouquet, with the pointed ends facing outward.

Garnish the Deviled Egg Bouquet with a sprinkle of paprika, fresh parsley leaves, cherry tomatoes, and radish slices to resemble flowers.

Serve immediately, or refrigerate until ready to serve.