Egg Salad With Calendula And Chive
A colorful and flavorful egg salad with calendula petals, chives, dill, and a touch of paprika.
Servings 6 servings
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
- ⅓ 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
- Dice the eggs and put them in a bowl.
- Add mayonnaise, mustard, pickle juice, onions, celery, 1 tablespoon of chives, paprika, salt, and pepper. Toss well to blend.
- Stir in the chopped calendula flower petals.
- Refrigerate for 30 minutes before serving. Let stand at room temperature for 5 to 10 minutes before serving.
- Garnish with calendula petals and the remaining chives and dill. Serve immediately.
