This colorful egg salad is filled with nasturtiums, chives, pickles, onions and celery.
Photo by Susan Belsinger
For a beautiful presentation, serve this on a plate lined with nasturtium leaves, garnished with whole flowers, fresh snipped chives and/or dill sprigs. A fresh loaf of crusty, country-style bread is the best accompaniment; however rye or pumpernickel bread, pitas or thinly sliced bagels are good, too. Makes 6 servings.
• 12 hard-cooked eggs
• 1/2 cup mayonnaise
• 2 teaspoons Dijon-style mustard
• 2 tablespoons chopped sweet pickles
• 2 tablespoons sweet pickle juice
• 1/4 cup thinly sliced green onions or minced onion
• 1/3 cup finely diced celery
• 2 tablespoons snipped chives, divided
• 2 tablespoons snipped dill leaves, divided
• 1/2 teaspoon Hungarian paprika
• Salt and freshly ground pepper
• 10 to 12 nasturtiums, julienned
• 10 to 12 nasturtium leaves, julienned
• 12 large whole nasturtium leaves
• 6 to 12 whole nasturtiums
1. Dice eggs and place in a bowl. Add mayonnaise, mustard, chopped pickles, pickle juice, onions, celery, 1 tablespoon chives, 1 tablespoon dill leaves, paprika, salt and pepper.
2. Toss well to blend. Stir in shredded nasturtium leaves and flowers. Refrigerate 30 minutes before serving.
3. To serve, let salad stand at room temperature for 5 to 10 minutes. Arrange nasturtium leaves on a platter and heap egg salad on top. Garnish with whole nasturtiums and remaining chives and dill, and serve immediately.
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