Ramped-Up Deviled Eggs, an Appalachian Appetite recipe.
Ingredients
+ Fresh farm eggs, 1 or 2 per person
+ Heavy cream, enough to moisten yolks
+ Several ramps
+ Dijon mustard, to taste
+ Salt and pepper, to taste
Directions
1. Hard boil a bunch of eggs (leftovers are always welcome!), being sure not to over-cook (a scant 8–10 minutes is plenty).
2. Cool, peel, and halve, scooping out the centers.
3. Clean and fine-chop a few ramps, leaves included, and mix them in with the yolks, along with a good dollop of Dijon mustard and cream to the right consistency.
4. Add salt and pepper to taste.
5. Fill the whites and garnish, if you wish, with salted capers. Enjoy!
Note: If ramps are not to your palate, chop up some fresh basil, or any other herb, or yet again some spring onions, and use in place of the ramps.
From Appalachian Appetite, Hatherleigh Press, © 2016.
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