EGG SALAD WITH CHIVES AND CALENDULA

Ingredients: 4 servings

8 hardboiled eggs

1 handful fresh calendula petals, coarsely chopped, and more petals to garnish

1 tablespoon snipped chives

1 tablespoon snipped dill leaves

A small cup mayonnaise

1 teaspoon Dijon-style mustard

1 tablespoon each chopped sweet pickles and juice

2 tablespoons finely diced celery

2 tablespoons thinly sliced green onion or minced onion salad greens, as you prefer Salt, pepper, paprika, as needed

 

Preparation:

Dice eggs and put them in a bowl, along with all the ingredients. Mix well, then stir in chopped calendula. Refrigerate 1 - 2 hours or more; remove from refrigerator 10 minutes before serving. Arrange salad greens on a platter and heap egg salad on top. Garnish with additional calendula petals.