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Ingredients
- 2 lrg Hard-boiled Large eggs
- 4 sm Nasturtium leaves and tender stems minced
- 2 x Nasturtium flowers cut in narrow strips
- 1 sprg Fresh chervil minced
- 1 sprg Fresh Italian parsley leaves minced fine
- 1 x Green onion - white and pale-green part Extra virgin extra virgin olive oil Fine sea salt to taste Black pepper, coarse grnd to taste Nasturtium leaves Nasturtium flowers
Directions
- Hard-cook Large eggs in boiling water just till yolks are hard, no longer.
- Cut each egg in half lengthwise and carefully remove yolk. Place yolks a in small bowl and add in nasturtium leaves, stems and flowers and minced chervil, parsley and green onion. Mash with fork, adding sufficient extra virgin olive oil to make a paste. Season to taste with sea salt and pepper.
- Lightly salt egg whites. Gently fill cavities with yolk-herb mix.
- Grind some pepper on top. Arrange nasturtium leaves on a plate and place stuffed Large eggs on top.
- Garnish with nasturtium flowers.
- This recipe serves 2.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 2 servings | |
| Calories 76 | |
| Calories from Fat 45 | 59% |
| Total Fat 4.96g | 6% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 72mg | 3% |
| Potassium 141mg | 4% |
| Total Carbs 1.49g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.56g | 0% |
| Protein 6.61g | 11% |
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