Nettle & Sorrel Deviled Eggs
Spring is the time for nettles and sorrel and this is a lovely, greener-than-typical, variation of deviled eggs.
8 hardboiled eggs*
2 teaspoons Dijon-style mustard
3-4 tablespoons mayonnaise
1/3 cup sorrel leaves, finely chopped
1/3 cup blanched nettles, squeezed out and very finely chopped (from a scant 1/2 lb fresh nettles)
2 teaspoons chopped fresh chives or minced onion (optional)
Salt and freshly ground pepper, to taste
Slice eggs in half lengthwise. Scoop out yolks and put into a bowl. Mash with a fork and add the remainder of the ingredients until well mixed. Adjust seasoning to your liking. Fill mixture back into egg halves with a teaspoon.
*Note on hard boiling eggs: Cover eggs generously with cold water and bring to a boil. As soon as the water is boiling turn off the heat. For eggs where you want the yolk firm but not dry, leave in hot water for 10-11 minutes depending on the size of the eggs. Drain and fill pot with cold water to stop cooking. For eggs that have solid yolks but have a slightly creamier interior (for salads, Salad Nicoise, etc.) take out of hot water after 8-9 minutes.
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