Wild Edibles Series- Gammy's Sweet Dandelion Deviled Eggs


Gammy's Sweet Dandelion Deviled Eggs

I love making dishes with wild edible flowers.

Not only are Dandelions really good for you, 
(see Dandelion Information Sheet)
they also make a beautiful presentation! 

This recipe is wonderful!

You'll be using 3 Dandelion ingredients.

and 
Dandelion Blossoms




Ingredients:
1 dozen fresh eggs
2-3 T Dandelion Vinegar (may use cider vinegar)
2-3 T sugar
1 t salt
1 t white pepper
2-3 T Pickled Dandelion Buds, chopped
2 t celery seeds + seeds to sprinkle for garnish
1 t dry mustard
3 T celery leaves, finely chopped
3 T Dandelion pedals, finely chopped
Mayonnaise, to desired consistency
Celery leaves for garnish, if desired
Ground Paprika for garnish, if desired
Dandelion pedals or blossom for garnish, if desired

Directions:

Fill a pot with cold water; enough to cover eggs.  
Place eggs in water and allow to come to boil.  Boil for 15 minutes.  

Tip:  I also boil my eggs in a pot of pasta to cushion the eggs and help prevent them from cracking.  I just drain and store the pasta in the fridge to use in a dish within a few days.

Drain and Peel eggs.  


Learn How to Boil and Peel Eggs the "NO mangle" method


Next, slice eggs in half (lengthwise) and place the egg yolks in a sieve over a medium bowl.  

Use the back of a spoon in a back and forth rocking motion to push yolks through the sieve.  This prevents any lumps in your filling.  Set aside.

Add dandelion vinegar and  remaining ingredients, except mayonnaise.

    Add mayonnaise, a little at a time, to desired consistency.  You’ll be able to add more mayonnaise if needed, but you won’t be able to remove any.  You don’t want runny filling.


Fill egg white halves with egg mixture and sprinkle with more celery seed and a little paprika, if desired.

Pretty huh?
I should have followed my own advice.  The filling was almost too thin.

If you prefer, you can just pluck off a few petals to use as garnish.  
Folks are more likely to try them for the first time.

I chose to garnish with the whole dandelion blossom for this tutorial...
and I eat them!


**  If you like sweeter eggs, just adjust sugar to taste.  
Be sure to use equal amounts of vinegar to retain the sweet/tart ratio.
or not.
(smile)



To Clean the Dandelions:
  1. Allow to sit outside for about 10 minutes prior to bringing them inside.  If little buggettes are present they'll willingly leave the blossom after it's been picked.
  2. Run under cool tap water and pat dry.  (a salad spinner comes in handy here.)


Cooking Tip:
Substitute Pastry Bag
Tip:  Don't have a pastry bag?  Use a zip lock baggie and snip a little of the bottom corner.  Works just as well as a pastry bag (even without a tip) if you aren't piping a large quantity.

To use a zip lock baggie...

slip your hand inside the baggie and place filling right in your hand.

Invert the baggie

and with your kitchen shears, snip a tiny bit of the bottom corner off.  Push the filling down to the open corner, twist the baggie (just as you would a pastry bag) and apply steady pressure with your hand as you pipe the filling out.  
I know I apologize over and over for my blurred pictures.  
Sorry again!  :)
I need to take a photography course!

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Decor To Adore: Fun Fall Foods Linky Party

 


Don't forget to visit my Recipe Box in Gammy's House Kitchen for other great recipes.
I  add new recipes regularly.



2 comments:

  1. I cannot wait to try this recipe! It looks so good that I pinned it.Thank you so very much for linking up.

    I hope you enjoy a truly lovely fall season.

    ReplyDelete
    Replies
    1. You're so welcome Laura. Thanks for hosting the Recipe Link Up Party and for the 'Pin'. :}

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