Hard-boil the eggs by placing them in a saucepan and covering with cold water. Bring to a boil, then turn off the heat and cover for 10–12 minutes.

Transfer the boiled eggs to an ice bath to cool completely. Once cooled, peel them carefully.

Create the tulip shape by cutting a zigzag pattern around the top third of each egg to create the petals. Gently pull off the top and remove the yolks.

Mash the egg yolks until smooth, then mix in mayonnaise, mustard, salt, and pepper until creamy.

Pipe the yolk mixture back into each egg white, allowing it to slightly rise above the petal edges.

Cut the cucumber into thick slices for the tulip base. Trim the green onions into 3–4 inch long stems.

Insert the green onion stems into the cucumber slices to create stable tulip stems.

Gently slide a filled egg tulip onto each green onion stem.

Arrange the tulip eggs on a serving plate and surround them with sliced salami, cheese cubes, and small pickles.