Hands on Gourmet Recipe: Pickled Ramps & Deviled Eggs

Ramps
Ingredients
1 cup white wine vinegar
1 cup sugar
1 cup water
1 teaspoon mustard seed
1 teaspoon coriander seed
1 teaspoon fennel seed
1 teaspoon red peppercorns
1 teaspoon white peppercorns
1 bay leaf
2 pounds ramps, cleaned and trimmed
Kosher salt for blanching
1 tablespoon salt for the pickling liquid

Instructions
1. Trim the ends off of the ramps and cut down the leaves leaving about 1/4 inch of green, saving the green ends for another purpose. Wash the ramps under cool, running water.
2. Blanch the ramps quickly (30 seconds) by dropping them in a large pot of salted, boiling water, and then shock them in ice water. Drain the ramps well and place them in a mason jar.
3. Combine the vinegar, salt, sugar, and water in a saucepan and bring to a boil. Add the bay leaf, mustard seeds, coriander, pink and white peppercorns, and fennel seeds.
4. Pour the hot vinegar mixture over the ramps in the mason jar and let cool, sealing tight and transferring to the refrigerator.
In the refrigerator these pickled ramps will last a few weeks to a couple of months.

Eggs
6 hard-boiled eggs
2 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
1 green onion, very thinly sliced (slice a little of the green and keep separate from white)
a few leaves of fresh flat-leaf parsley, finely chopped, optional
freshly ground black pepper
salt, to taste
paprika, optional

Preparation
Halve or quarter eggs; scoop yolks into a small bowl. Mash well; add mayonnaise and Dijon until desired consistency is reached. Stir in white part of sliced onion and most of the chopped parsley. Taste and add salt and pepper to taste. Using a small teaspoon or pastry bag, fill egg white halves or quarters. Sprinkle with sliced green onion and remaining parsley. Sprinkle with a little pepper and/or paprika, if desired.
Makes 12 halves, 24 quarters. Recipe can be doubled.