Sourgrass Deviled Eggs Recipe

Sourgrass, or Oxalis, is a commonly recognized wild plant noted for its tangy, lemon-like flavor due to the oxalic acid in its leaves. This unique taste makes it an excellent addition to various dishes. In addition to its delightful flavor, sourgrass is rich in vitamin C and antioxidants, making it a nutritious and vibrant ingredient for your culinary repertoire.

How to Identify Sourgrass

Here’s how you can recognize sourgrass in the wild:

  • Leaves: Sourgrass has trifoliate leaves, each stem bearing three heart-shaped leaflets that resemble clover.

  • Flowers: The plant produces small yellow flowers with five petals, usually blooming in clusters.

  • Stems: Its stems are often reddish and juicy, adding to its distinctive appearance.

  • Taste:  The best way to identify sourgrass is by tasting a small leaf, which should have a bright, tangy, lemon-like flavor.

About the Recipe

In this fun and flavorful twist on classic deviled eggs, hard-boiled eggs are filled with a creamy mixture of mashed yolks, mayonnaise, mustard, and finely chopped sourgrass leaves, then garnished with a sprinkle of paprika. Sourgrass Deviled Eggs are perfect for serving as an appetizer or snack at any gathering or party.

Ingredients:

  • 6 hard-boiled eggs, peeled and halved lengthwise

  • 2 tablespoons mayonnaise

  • 1 tablespoon mustard (yellow or Dijon)

  • 2 tablespoons finely chopped sourgrass leaves

  • Salt and pepper to taste

  • Paprika for garnish

Instructions:

  1. Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring water to a boil over medium heat, then cover the saucepan and remove it from the heat. Let eggs sit in the hot water for 10-12 minutes. Transfer eggs to a bowl of ice water to cool completely.

  2. Mash Until Creamy: Once cooled, peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a separate bowl. Mash the egg yolks with a fork until smooth and creamy.

  3. Prepare the Mixture: Add mayonnaise, mustard, and finely chopped sourgrass leaves to the mashed yolks and mix until well combined and smooth. Season with salt and pepper to taste.

  4. Fill the Eggs: Using a spoon or a piping bag, fill each egg white half with the yolk mixture, ensuring even distribution.

  5. Garnish: Sprinkle a pinch of paprika over each filled egg half for garnish, and optionally add a small piece of sourgrass leaf on top for extra freshness.

  6. Refrigerate: Refrigerate the deviled eggs for at least 30 minutes to allow flavors to meld and the filling to set.

  7. Serve: Serve chilled.

Join Our Foraging Classes & Explore More

If you enjoyed this recipe and want to discover more about wild plants like sourgrass, consider joining one of our foraging classes at forageSF. Plus, The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb is a great resource for expanding your wild food repertoire.

Join our foraging class and consider buying the book for further inspiration!

Carla Bolado