for White Tulip Deviled Eggs:
Boil the Eggs: Start by hard boiling your eggs to perfection. Once cooked, set them aside to cool.
Prepare the Eggs: With a sharp knife, carefully cut a cross at the top of each egg, extending the incision slightly down the sides. This will create the petals of your tulip. Gently remove the yolk and set aside.
Mix the Filling: In a medium bowl, blend the egg yolks, crab meat, cream cheese, a dash of salt, and paprika until the mixture is smooth and well combined. Scoop this filling into a piping bag. If a piping bag isn’t available, a Ziploc bag with one corner snipped off will work as a fine substitute.
Fill the Eggs: Pipe the yolk mixture back into the cavities of the hard-boiled
eggs, filling them generously to create the center of your tulips.
Create the Stems: Use a straw to puncture a hole in the bottom of each filled egg. Carefully insert a green onion into the hole to act as the tulip stem, completing the floral illusion.
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