Stuffed Tulips are a spring favorite in the PrairieFrog home. They are lovely conversation piece to bring to luncheons, or a pretty appetizer for a main meal.
6 tulip blossoms
1/4 tsp salt
4 T. sour cream
2T fresh chives, chopped
1T fresh tarragon chopped.
1T fresh parsley chopped
Boil eggs for 12 minutes.
Prepare the tulips by removing pistons & stamen inside stem
Gently wash the flowers and pat dry.
Shell the boiled eggs and chop them fine.
(Cooling boiled eggs quickly in cold water facilitates shelling)
Add salt, sour cream, chives and tarragon. Mix well.
Spon egg salad filling.into tulips, filling them carefully.
Enjoy, blosoms and all!