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. |
EGG SALAD WITH CHIVES AND
