A recent last minute request for deviled eggs, which I usually make with lots of herbs, presented yet another opportunity to NOT go to the store. I stepped out my back door and found lots of pop weed, aka Hairy Bittercress, a few puny parsley sprigs, a little marjoram and thyme. I wrote about Hairy Bittercress in my very first blog post and it remains noteworthy.
Loathed by farmers and many gardeners it is a quickly spreading pest that is best removed before it goes to seed and its seeds “pop” and explode everywhere. However, in January when you need something fresh, green and spicy to add to salads, soups, or deviled eggs, it is a welcome weed.
Most any other spicy/peppery green or herb will work beautifully in rich deviled eggs. Finely chop arugula, mint, watercress. . . .and stir into the yolk mixture.
Deviled Eggs with Bittercress and Herbs
2 teaspoons Dijon-style mustard
3 tablespoons mayonnaise
3 tablespoons finely chopped Hairy Bittercress (or other spicy green, see above)
2 teaspoons chopped fresh parsley, marjoram, cilantro, etc.
Salt and freshly ground pepper
Cover eggs generously with cold water and bring to a boil. As soon as the water is boiling turn off the heat. For eggs where you want the yolk firm but not dry, as for deviled eggs,leave in hot water for 10-11 minutes depending on the size of the eggs. Drain and fill pot with cold water to stop cooking. (For eggs that have solid yolks but have a slightly creamier interior to use in salads, Salad Nicoise, etc. take out of hot water after 8-9 minutes.)
Peel eggs and slice eggs in half lengthwise. Scoop out yolks and put into a bowl. Mash with a fork and add the remainder of the ingredients until well mixed. Adjust seasoning to your liking. Fill mixture back into egg halves with a teaspoon. Decorate with a bit of the chopped herbs if you like.