Green Deviled Stinging Nettle Eggs

A great recipe using Stinging Nettles, a super-food, containing vitamins and minerals.  Nettles are so rich, they saved people near starvation after WWIII, who almost lived solely on nettles and potatoes.

Green Deviled Nettle Eggs:

1.  Prepare a dozen hard-boiled eggs. I always dread the egg peeling process and didn’t want to risk it with such a large number, so I finally learned how to do it the right way – and they peeled effortlessly.
2. Rinse and blanch the nettles.  I put young nettles in boiling (unsalted) water for 1 minute or even less, transfer them into a bowl of iced water (to preserve their emerald green color) and squeeze out the liquid (you can handle blanched nettles with bare hands).  That small basketful cooked down to 2 small handfuls. You may skip this step and just sautée the rinsed nettles — the color will be slightly less intense but the taste might be more earthy/herbaceous.
3. Sautée a handful of ramps (you can use chives or a small shallot/onion) in a little bit of olive oil until wilted (translucent if using shallot/onion).  I used a few young ramp leaves because they also just started growing.  Add the nettles to the pan and sauté for a few seconds before turning off the heat.
4. Halve the eggs.
5. Blend egg yolks, sautéed nettles & stuff, mayo, grated parmesan or pecorino cheese, lime juice, black pepper and salt in a food processor.  Taste and adjust for salt, cheesiness, creaminess, etc.
6. Spoon the mixture into the egg whites, arrange and decorate any way you please.  I used some chives and paprika. (Sorry, I am a lousy, lousy food decorator…)

I made them several hours ahead of time and refrigerated under saran wrap — their emerald brilliance did not fade a bit!

Ingredients: 

• 1 dozen eggs
• some young stinging nettles (probably about a large ziploc bag, if slightly packed)
• a handful of ramp leaves or chives (alternative: 1 small shallot or onion)
• 1/4 cup grated parmesan or pecorino romano cheese
• 2-3 Tbs mayo
• 1 Tbs lime or lemon juice
• 1 tsp olive oil
• salt & black pepper to taste
• chives & paprika for garnish

Source:  The Feral Gardener blog

VARIATIONS:
You can use other green veggies like spinach, and avocado for example;