I've been cooking from Vegetable Literacy by Deborah Madison this month for Cookbook Countdown, an event that's encouraged me to cook from some of my rarely used cookbooks. This book is not strictly about vegetables but all edible members of a dozen selected plant families. The sunflower family is the source of a broad range of foodstuffs, some familiar to me - artichokes, lettuces, safflower, sunflower, chamomile, tarragon - and some less so - salsify, cardoon, burdock....
Egg Salad with Tarragon, Parsley and Chives was the recipe I chose from this chapter but I decided to make devilled eggs for fun instead, using the same ingredients, mixing them with the yolks and piping them into the cooked egg white shells.
They were sooo good. The herbs gave them a fresh flavour and mayonnaise ensured a creamy filling. They were quite different from my Mum's recipe of mustard and mayonnaise with a dusting of paprika, the one I usually make and the family favourite, but delicious nevertheless.
I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.