Deviled Eggs

It’s picnic time. We have no less than 2 picnics this week for various organizations. What’s your favorite picnic food? Are you a Potato Salad lover? Or perhaps you love Chocolate Cream Pie?
Someone mentioned to me how they love Deviled Eggs at picnics. Especially if they are a bit spicy. Hummm, I have never had a spicey Deviled Egg before.
Sounds like a challenge!
Here’s what you will need:
1 dozen hard boiled eggs
2 green onions
1/2 cup mayo
1 tsp Dijion Mustard
3 Dashes of Tabasco sauce
Dash of Paprika
Nasturtium blossoms and leaves
Peel and clean the eggs. Remove yolks, add them to a blender or food processor with the mayo, mustard, chopped onions. Process until smooth. Add the tabasco and paprika, blend again.
Fill egg whites with a teaspoon until rounded. Gently remove flower blossoms and leaves, rinse with water and pat dry. Roll a blossom inside a leaf, snip with sharp scissors into strips. Add to tops of eggs. Use additional blossoms and leaves for garnish.
The flowers are completely edible and have a wonderful spicy flavor. They make any food beautiful, and are especially popular at parties. Be sure to get them from an organic source. I grow my own from seed so I know they are not sprayed with commercial pesticides. The variety above is a Victorian Heirloom called Empress of India.  Nasturtiums grow easily from seed and do well in containers or garden boarders.
You can order the seeds from Burpee Seeds among other places on the web. 
By the way, if you didn’t catch this weeks group of blogs on the tour, now is your chance to catch up!

Here’s the schedule:

Monday, Aug. 5:

Tuesday, Aug. 6:
Wednesday, Aug. 7:

Thursday, Aug. 8:

Friday, Aug. 9:

This is a great opportunity to see some beautiful projects, browse new blogs and make some new blog friends. It’s almost like being a part of the Haven Conference.  Plus, it’s FREE!  
On Monday, August 12, we’ll post a round-up of all the great projects for you to see on one page.

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