Ramp Deviled Eggs


Rumor has it that ramp season in Wisconsin is soon coming to a close. I bought a bunch from Harmony Valley Farm at Saturday’s farmers’ market just in case it ends up being the last opportunity. I wanted to bring something to my friend Claire’s graduation party later that day, but I didn’t have much time to cook. Thankfully, I had all of the ingredients on hand for ramp deviled eggs: eggs, ramps, and a little mayo and mustard. It’s a very quick and easy recipe, and the eggs look great topped with ramp green garnish, on a bed of ramp greens. I doubled the recipe for the party. The deviled eggs were a hit. And most importantly, I learned that my friend Claire is a huge fan of deviled eggs, which was perfect.

Ramp Deviled Eggs (from Chef Bonita at Harmony Valley Farm)

3 eggs (boiled, cooled, and peeled)
3 tablespoons ramp bulbs (finely chopped, reserving the greens for garnish)
1⁄4 c mayonnaise
1 t mustard (yellow or dijon)
salt (to taste)
pepper (to taste)

Slice the eggs from top to bottom and remove the yolks. Place the yolks in a bowl and the whites on a plate. Add the remaining ingredients to the yolks and mix well with a fork. Spoon the mixture into the egg white halves.

To serve, place the deviled eggs on a bad of raw ramp greens. Garnish with finely sliced ramp greens.

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