I love to browse through hundred-year-old cookbooks. Sometimes I flip through cookbooks looking for an inspiration about what to make; other times I’m looking for a certain type of recipe. Today, since I had hard-boiled Easter eggs, I knew that I wanted to make a recipe that called for hard-boiled eggs. I found several recipes which were candidates for this post, and then I read the ingredient list for Dandy Stuffed Eggs and saw that it called for dandelion greens. I immediately knew that I’d found the recipe that I was going to make for today’s post. .
I have memories of my grandfather foraging dandelion for my mother to prepare; and each year I carry-on the tradition. Maybe it is my imagination but eating dandelion always seems to restore my energy after a long winter. My mother always called dandelion greens her spring tonic.
Back in the days before modern supermarkets with produce sections filled with fresh fruits and vegetables year round, nutrient-rich dandelion was one of the first greens available in the spring, and people craved them. Dandelion greens contain lots of vitamins and minerals including vitamin A, folate, vitamin K, calcium, and potassium.
The Dandy Stuffed Eggs were wonderful The eggs are stuffed with a dandelion, bacon, onion, and vinegar mixture The stuffed eggs are served hot on top of a bed of wilted dandelion.
Here’s the original recipe:
One teaspoon of salt seemed like a lot, so when I made the recipe I only used half as much.
Here’s the recipe updated for modern cooks:
Dandy Stuffed Eggs (Stuffed Eggs with Dandelion)
6 hard-boiled eggs
1 pound dandelion greens (spinach, beet greens, or chard may be substituted for the dandelion greens)
1 small onion, finely chopped (about 4 tablespoons chopped onion)
1 slice fried bacon or salt pork, chopped
1/2 teaspoon salt
2 tablespoons vinegar
If desired, sugar and additional vinegar
Preheat oven to 375° F. Thoroughly wash dandelion greens, then take about 1/2 cup of the greens (reserve the remaining greens) and put in a small skillet. (No additional water is needed, since the dandelion greens should have some water clinging to it.) Using medium heat, wilt the greens while stirring constantly (about 1-2 minutes). Remove from heat and chop the wilted greens.
In the meantime, cut the eggs in half and remove the yolks and put in a bowl; then mash the yolks using a fork. Add the chopped wilted dandelion greens, onion, bacon, salt, and vinegar. Stir to combine; then stuff the egg whites with the egg yolk mixture.
Put the stuffed eggs in a baking dish. Cover and put in oven until the stuffs eggs are hot (about 15 minutes.)
In the meantime, put the remaining dandelion greens in the skillet. Using medium heat, wilt slightly while stirring constantly. If desired, sprinkle with sugar and add a splash of vinegar. Remove from heat.
To serve, put wilted dandelion greens on serving plate or bowl. Place the stuffed eggs on top of the greens.