<p>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. <em>Makes 6 servings.</em>
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<p>• 12 hard-cooked eggs<br />
• 1/2 cup mayonnaise<br />
• 2 teaspoons Dijon-style mustard<br />
• 2 tablespoons chopped sweet pickles<br />
• 2 tablespoons sweet pickle juice<br />
• 1/4 cup thinly sliced green onions or minced onion<br />
• 1/3 cup finely diced celery<br />
• 2 tablespoons snipped chives, divided<br />
• 2 tablespoons snipped dill leaves, divided<br />
• 1/2 teaspoon Hungarian paprika<br />
• Salt and freshly ground pepper<br />
• 10 to 12 nasturtiums, julienned<br />
• 10 to 12 nasturtium leaves, julienned<br />
• 12 large whole nasturtium leaves<br />
• 6 to 12 whole nasturtiums</p>
<p>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.</p>
<p>2. Toss well to blend. Stir in shredded nasturtium leaves and flowers. Refrigerate 30 minutes before serving.</p>
<p>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.</p>
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<em>Contributing editor Susan Belsinger has enjoyed combining eggs and herbs since she planted her first herb garden in the early 1970s. Visit her website at</em>
<a href=”https://www.motherearthliving.com/contributors.aspx”>www.herbcompanion.com/contributors</a>
<em>.</em>
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Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/get-egg-static-with-herbs.aspx” target=”_self”>
<strong>Mix Eggs with Herbs for Delicious Meals</strong>.</a>
