Makes 12 Tea Sandwiches-lavender, matcha tea and curry
10 eggs
½ cup mayo
1/4 cup sour cream
2 tsp. Dried lavender
1 tsp Dijon mustard
½ tsp curry powder
½ tsp matcha green tea
powder, or more to taste
1/8 tsp each salt and pepper
1 cup mixed baby salad greens and 12 thin baguette slices,
olive slices and chive sprigs for garnish.
Place the eggs in a large saucepan and cover with cold water. Bring to a boil over high heat. Turn off the heat. Cover the pot and let sit for 14 minutes. Drain and run cold swater over the egs until water stays cold. Let the eggs sit in the cold water while you prepare the dressing.
In a large bowl, whisk together the mustard and sour cream until smooth. Add the lavender, Dijon, curry, matcha, scallion, salt and pepper. Stir until blended. Drain the eggs, peel, and chop coarsely. Add the chopped eggs to the dressing and stir until combined. Taste and adjust seasonings as desired. The egg salad may be made 1 day in advance and stored, and refrigerated, in an airtight container. Put a few baby greens on each bead slice. Divide egg salad among 12 slices and serve. Open faced. Garnish with chives, sliced olives or pimento etc.
10 eggs
½ cup mayo
1/4 cup sour cream
2 tsp. Dried lavender
1 tsp Dijon mustard
½ tsp curry powder
½ tsp matcha green tea
powder, or more to taste
1/8 tsp each salt and pepper
olive slices and chive sprigs for garnish.
Place the eggs in a large saucepan and cover with cold water. Bring to a boil over high heat. Turn off the heat. Cover the pot and let sit for 14 minutes. Drain and run cold swater over the egs until water stays cold. Let the eggs sit in the cold water while you prepare the dressing.
In a large bowl, whisk together the mustard and sour cream until smooth. Add the lavender, Dijon, curry, matcha, scallion, salt and pepper. Stir until blended. Drain the eggs, peel, and chop coarsely. Add the chopped eggs to the dressing and stir until combined. Taste and adjust seasonings as desired. The egg salad may be made 1 day in advance and stored, and refrigerated, in an airtight container. Put a few baby greens on each bead slice. Divide egg salad among 12 slices and serve. Open faced. Garnish with chives, sliced olives or pimento etc.
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