Chive flowers top off tasty egg salad

(Chive flowers add a lovely purple color to egg salad and a mild onion flavor)

Every now and then I crave an egg salad sandwich on toast.

Egg salad is simple to make, but the addition of fresh herbs and flowers can turn it into something special.

I like to use local eggs, usually from Feather Ridge Farm in Elizaville (the farm's site is under construction but you can find out more by clicking here) , which are sold locally at the Amish Market in Hyde Park and Adams Fairacre Farm in Poughkeepsie.

Here's how I like to make it:


Boil a half dozen eggs: Place the eggs in cold water, bring to a boil and then turn off the heat; let the eggs sit in the hot water for about 12 minutes.

Cool the eggs in cold water and peel.

Chop them up in a bowl.
Add a dash of Dijon mustard and a couple tablespoons of Nayonaise (soy mayo).
Season with salt, pepper, dash of garlic powder, paprika, some chopped red onion and celery, freshly chopped parsley and chives, and of course, a sprinkling of chive flowers.

Give it a taste and see if it needs anything else (some chopped bread and butter pickles, perhaps?)

Make it soon, because those chive flowers are ready to turn to seed!