This spring I’ve been blessed with multiple bumper nettle harvests and I’ve been able to try my hand at all sorts of nutritious and crazy delicious recipes like nettle lemon balm cupcakes, nettle ginger jelly, nettle chips, nettle-infused honey, nettle pesto and now…nettle devilled eggs!
I needed something to serve at our first Community-Supported Foraging Initiative meeting and due to my amazing powers of disorganization—it was going to have to be made from whatever I had on hand. Thankfully, I had a dozen Red Damsel Farm eggs and a 1/2 cup of pureed nettles just dying to meet each other…
1/2 cup of steamed & pureed nettle tops
12 organic, farm fresh eggs
2 tablespoons organic mayonnaise
1 teaspoon lemon juice
1 tablespoon finely chopped crow garlic (wild garlic) + some for garnish
1 tablespoon finely chopped cleavers (tops)
1 tablespoon finely chopped garlic mustard
sea salt & pepper
chive blossoms, dandelions, daisies, forget-me-nots, sweet woodruff, spring gold, rosemary flowers, sweet cicely blossoms
Boil the eggs in simmering water for 10 minutes. Drain them and cover with cold water.
Cut the eggs in half and pop out the yolks. In a medium bowl, mash the yolks with a fork.
Add the mayonnaise, lemon juice and cleavers. Mix thoroughly.
Start adding in the pureed nettles until you get the consistency you like. You can use a food processor for this if you’re after a silky smooth filling.
Stir in the chopped wild garlic mustard and crow garlic and season with sea salt & ground pepper to taste.
Pipe the filling into the halves and decorate with colourful blossoms. Chive and rosemary blossoms add a particularly wonderful flavour.