Nasturtium Blossoms Stuffed with Curried Egg Salad
July 10, 2009
Happy Entertaining from Elizabeth W. Gift Baskets!
A farmer friend of mine once told me that his favorite sandwich as a child was white bread slathered with mayo and stacked high with nasturtium leaves. My nasturtiums are in full bloom so today I set out to make curried egg salad canapés accented with thin strips of peppery nasturtium leaves. But when I saw how pretty the blossoms were, I ended up with these eye-catching party bites.
NASTURTIUM BLOSSOMS STUFFED WITH CURRIED EGG SALAD
If stuffing blossoms seems too prissy to you, simply spread the egg salad on cocktail bread or toast points and top with a single nasturtium blossom or thin strips of the leaves. If nasturtiums are unavailable, top the canapés with peppery radish sprouts.
INGREDIENTS
(Makes 28. You may have leftover egg salad.)
6 hard-boiled eggs, peeled and halved
1 tablespoon softened butter, plus more for the toast
¼ cup mayonnaise
1 teaspoon curry powder, or more to taste
½ teaspoon Dijon-style mustard
28 freshly picked nasturtium blossoms (Do not wash!)
28 toast rounds
DIRECTIONS
- Combine egg yolks and butter in a medium bowl; mash well with fork. Finely chop egg whites and add to yolks. Stir together mayonnaise, curry powder and mustard in a small bowl; stir into egg mixture. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)
- Just before serving, spread toast rounds very lightly with butter. Fill each blossom with a scant teaspoonful of egg salad and place one filled blossom on each toast round. Arrange on a platter and serve.
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