10 hard boiled eggs, chopped fine1 tsp. curry
1 Tbsp. lavender blossoms, dried
1/3 - 1/2 c. mayonnaise
white bread
Combine chopped eggs, curry, lavender blossoms and mayonnaise until well mixed. Add enough mayonnaise as you prefer, for spreading ease. Let flavors blend overnight. Spread mixture onto slices of white bread. Remove crusts, and cut into triangles, or any other shape. Cover until serving.
3 comments:
Never would have thought to include lavender. Great idea.
Can't wait to try the egg salad with lavender....never occurred to me either...that is why you are the chef!
That looks so good but I really love are those tea cups. So beautiful.
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