Get Egg-static with Herbs: Egg Salad with Nasturtiums and Chives
April/May 2007
By Susan Belsinger
Versatile eggs turn extraordinary when paired with fresh, flavorful herbs.
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Egg Salad with Nasturtiums and Chives
Makes 6 servings
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.
- 12 hard-cooked eggs
- ½ cup mayonnaise
- 2 teaspoons Dijon-style mustard
- 2 tablespoons chopped sweet pickles
- 2 tablespoons sweet pickle 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, divided
- ½ 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
- 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.
- Toss well to blend. Stir in shredded nasturtium leaves and flowers. Refrigerate 30 minutes before serving.
- 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.
Click here for the original article, Get Egg-static with Herbs.