These beautiful little blooming deviled eggs are fully edible. Wild violets are a terrific addition to salads or cakes. Why not use them to decorate deviled eggs? Be sure they haven’t been sprayed with any chemicals before picking. Use chives for the “grass” and you’re all set!
- 10 hard-boiled eggs, peeled
- 3 T. mayonnaise
- 1 t. Dijon mustard
- 1/2 t. mustard powder
- 2 t. rice wine vinegar
- 1/2 t. salt
- wild violet and chive garnish
Cut the eggs through the equator to make round cups instead of oblong. Carefully scoop out the yolks. Place the yolks and all other ingredients in a bowl and mash with a fork until smooth. You may need to add a few drops of water if the mixture seems too thick. Use a spoon to fill each egg white cup with the yolk mixture- you’re going for a natural look here, no need to be too fussy. Stick your flowers and herbs in and chill.