Egg-ceptional Egg Salad Sandwiches

Egg Salad with Nasturtiums and Chives:
12 hard-cooked eggs
1/2 c. mayo
2 tsp. Dijon-style mustard
chopped sweet pickles
1/4 c thinly sliced green onion or minced onion
1/3 c diced celery
2 T sniped chives
1 T snipped dill leaves
1/2 paprika
salt and pepper
10 to 12 nasturtiums, julienned
10 to 12 nasturtium leaves, julienned

Dice eggs and place in bowl. Add mayo, mustard, chopped pickles, onions, celery, chives dill leaves, paprika, salt and pepper. Mix well to blend. Add julienned leaves and flowers. Refrigerate 30 min before making sandwiches.

And since it's to early to have nasturtium growing just yet, I added dried calandula petals instead. Yum.