Calendula petals and salad greens turn this home-style egg salad into a special luncheon dish, suitable for the first garden party of spring.
For a beautiful presentation, serve this on a plate lined with salad greens, and scatter additional calendula petals over the top, along with fresh snipped chives and/or dill. Good crusty country-style bread is the best accompaniment; however pitas, rye, pumpernickel or thinly sliced bagels are good too.
Note: For a quick herbal sandwich, simply slice hardboiled eggs onto bread that’s been spread with a little mayonnaise and mustard; sprinkle with chopped onion or chives and calendula petals and chopped pickles. Season with salt and pepper.
• 12 hardboiled eggs
• ½ cup mayonnaise
• 2 teaspoons Dijon-style mustard
• 2 tablespoons each chopped sweet pickles and juice
• ¼ cup thinly sliced green onions or minced onion
• ⅓ cup finely diced celery
• 2 tablespoons snipped chives
• 2 tablespoons snipped dill leaves
• ½ teaspoon Hungarian paprika
• Salt and freshly ground pepper
• 1 handful fresh calendula petals, coarsely chopped
• Petals for garnish
Dice eggs and put them in a bowl, along with mayonnaise, mustard, pickles and juice, onions, celery, 1 tablespoon of chives, 1 tablespoon of dill, paprika, salt and pepper. Mix well, then stir in chopped calendula. Refrigerate 1/2 hour or more before serving.
Remove from refrigerator 5 to 10 minutes before serving. Arrange salad greens on a platter and heap egg salad on top. Garnish with additional calendula petals and the remaining chives and dill.
Contributing Editor Susan Belsinger frequently writes about the many aspects of herbs, especially using them in cooking.
For the main article, Calendula Officinalis: Herb of the Year 2008, click here.