How to make a Spring Tulip Deviled Eggs Bouquet

This is a great Recipe to make a Spring Tulip Deviled Eggs Bouquet, looks good and taste delicious.

Tulip Deviled Eggs
Ingredients:
5 Eggs
2 lrg. spoon Mayonnaise
Pinch of Salt
Pinch of Pepper
1/2 tsp Dijon Mustard
1/2 tsp Italian Seasoning
1 tbsp fresh Parsley, chopped
7 Green Onions, divided

Cover Eggs with cold Water in a Pot, bring to a boil and simmer 6 Minutes.
Remove Eggs and shock in an Ice Bath.
Take out, cool Eggs completely.
Use 2 Green Onions, keep 1/2 " on both intact than cut thin stripes.
Lay in cold Water to curl up.
Peel the Eggs.
Cut a cross on top.
Cut off a thin slice of each petal.
Carefully remove yolks.
Mash the yolks.
Season with Salt, Italian Seasoning, Pepper, Parsley & Mustard, mix well.
Incorporate Mayonnaise, until smooth.
Fill a little Plastic Bag with Mixture and cut one small tip off the Bag.
Fill the Egg with Mixture.
Use a straw and make a hole on bottom of Egg.
Insert a Green Onion.
Arrange Tulip Deviled Eggs on a Platter.
Place curled Green Onions on Stems.
Enjoy!