(Photo LOF - Deviled eggs with cress)
Far be it for us to insult city chickens , but one of the advantages of living in the country is being able to find good eggs.
The idea of enhancing deviled eggs is nothing new, be it with anchovies, shrimp, tuna or caviar. Yet there is something even better - deviled eggs with garden cress.
While your hard boiled eggs are cooking, chop the cress with your parsley chopper. Now prepare the stuffing for your eggs (egg yolks, a bit of mayonnaise, a dash of good vinager and raw chopped cress). Stuff them.
With the rest of the cress prepare a sauce: a light plain yoghourt, a tsp of olive oil, some Dijon mustard - blend well.
The cress sauce is just to make the pleasure last - laudable!
(Photo LOF - "Fresh egg every morning you will sing 'til you're boring" Chicken proverb)
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