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Egg Salad With Calendula And Chive

Susan Belsinger
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A colorful and flavorful egg salad with calendula petals, chives, dill, and a touch of paprika.
Prep Time 20 minutes
Total Time 20 minutes
SERVINGS: 6 servings
RECIPE CATEGORY: Appetizers

Ingredients
  

  • 12 hardboiled eggs
  • ½ cup mayonnaise
  • 2 teaspoons Dijon-style mustard
  • 2 tablespoons chopped sweet pickles and juice
  • ¼ cup thinly sliced green onions or minced onion
  • cup finely diced celery
  • 2 tablespoons snipped chives, divided
  • 2 tablespoons snipped dill leaves
  • ½ teaspoon Hungarian paprika
  • salt and freshly ground black pepper to taste
  • 1 handful fresh calendula petals, coarsely chopped
  • extra calendula petals for garnish

Instructions
 

  1. Dice the eggs and put them in a bowl.
  2. Add mayonnaise, mustard, pickle juice, onions, celery, 1 tablespoon of chives, paprika, salt, and pepper. Toss well to blend.
  3. Stir in the chopped calendula flower petals.
  4. Refrigerate for 30 minutes before serving. Let stand at room temperature for 5 to 10 minutes before serving.
  5. Garnish with calendula petals and the remaining chives and dill. Serve immediately.
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