Tuesday, April 26, 2011

Eostre's Egg Salad Recipe

What to make with those left-over,hard-boiled eggs? How about this colourful salad that showcases seasonal flowers,herbs,& greens in the bargain? Delicious when eaten with pumpernickel bread or plattered and sprinkled with calendula petals & green onions.

         ~Ingredients~ : 13 hard-boiled eggs,3/4 cup olive oil-based mayonaise,2 teaspoons yellow mustard,2 teaspoons sweet pickle relish,1 rib celery(leaves included,minced),2 tablespoons chive snippets,2 tablespoons tarragon leaves(chopped),1 teaspoon smoked paprika,1 teaspoon sea salt,& 1 teaspoon of ground white pepper.Set aside a generous handful of freshly chopped calendula(pot marigold)petals.

           ~Preparation~ :  Dice eggs and put into a mixing bowl : add mayo,mustard,relish,celery,herbs,& seasonings. Mix thoroughly and then, stir in calendula flowers.Refrigerate for an hour or so before serving atop a bed of mixed greens(such as watercress,arugula,Boston lettuce,etc.).

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