Hard-cook eggs in boiling water just until yolks are firm, no longer. Cut each egg in half lengthwise and carefully remove yolk. Place yolks a in small bowl and add nasturtium leaves, stems and flowers and chopped chervil, parsley and green onion. Mash with fork, adding enough olive oil to make a paste. Season to taste with sea salt and pepper. Lightly salt egg whites. Gently fill cavities with yolk-herb mixture. Grind some pepper on top. Arrange nasturtium leaves on a plate and place stuffed eggs on top. Garnish with nasturtium flowers.

Recipe

Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net