Cooking with Lavender: Lavender Egg Salad

Good morning everyone.  Today we're going to chat about cooking with lavender again. From our conversations at the farmer's market, it's clear that many of you have never tried to cook with it, and, in fact, didn't know you could cook with lavender. Some of you bake with lavender, and some of you enjoy a good-for-you cup of lavender tea, but you're really missing out if you don't make it part of your culinary repertoire.

One of the keys to cooking with lavender is to ere on the side of less, especially if you are not following a specific recipe. It can be overpowering, and thus turn you off using lavender in your cooking. So start out with a small amount, even if a recipe calls for a tablespoon, add 1/2  tablespoon, then add more if you want more flavor. The other key to cooking with lavender is the type of lavender you use. The English lavenders are much milder and sweeter, while the Provence, which is what I raise, has a slightly stronger flavor because it has a little higher camphor content. So when I am baking with Provence, I scale back the amount a little bit. Also, fresh lavender blossoms are milder tasting than dried, which is about 3 times as strong. Roughly chopping your lavender releases some of the oils, also affecting the flavor, as does grinding.

The beauty of lavender is that it can be used in sweet, or in savory. So, you can make lavender sugar, or lavender salt and pepper. You can add it to your sugar cookies, or you can rub it on your salmon. Pretty cool, huh?

Today we're making Lavender Egg Salad. Egg salad came up in conversation at the farmer's market on Wednesday when we were discussing the virtues of the wonderful organic eggs. I know I've said this before, but the yolks are a beautiful, dark golden color, and so much richer in flavor. But before we get to the recipe, I briefly want to mention the ins and outs of boiling the perfect egg. You probably already know this method, but it comes as news to some that you don't have to boil the egg to death to cook it perfectly. Place your eggs in a pan of cold water, cover by about an inch, bring to a boil, boil for a minute or so, take off the heat, cover, and let sit for 10-12 minutes. Drain off the hot water, add cold tap water and let cool. If you have trouble peeling your egg, peel it under cold running water. I don't know why this works, but it does. Guess it gives the egg an extra chill so it releases the shell.

Lavender Egg Salad
5 hard boiled eggs, smashed, or finely chopped
1/2 teaspoon curry
1 1/2 teaspoon dried culinary lavender buds
1/3 cup mayaonaise, or to taste (I use Miracle Whip)
Combine all of the ingredients, mixing well. You can refrigerate overnight to blend the flavors, or eat right away. I usually eat right away on (and do not gasp!) white bread. I also like egg salad on crackers and toasted bread. And plain. I'll eat it plain, too.

One final tip, and this is from my Nana. When she smashed her eggs for egg salad she always did it on wax paper on a flat surface to really get the smash, then just dumped the smashed eggs easily into a bowl. That's how I do it, too.

Thanks to everyone who stopped by the stand to chat about lavender, and soap. I'm so glad some of you tried the linen spray! I love getting to visit with everyone! Looking forward to next Saturday!

The puppies are doing wonderful, trying to get up on all fours, but their eyes are still closed. And yes, I'm still smelling their puppy breath!

Have a great day!


I fell in love with lavender only about 8 years ago & can't get enough plants going for all that I want to do with it! I can't wait to explore your recipes & ideas - thanks for sharing!

I made lavender olive oil this spring with the last of my blossom harvest from last year. During any cooking, the flavour seems to be lost, but I made a berry vinegrette dressing the other day with some lavender olive oil & was amazed at the wonderful hit of lavender we got. I might reserve the oil for more delicate experiments from now on.

My favorite way to use lavender is with my brine chicken - mmmm, roasted chicken with hits of lavender...
CL Field said…
Michelle, what a great idea! I bet the berry vinegrette was delicious! And I love sprinkling the fresh blossoms on my salad, too. Your chicken sounds so yummy! Lavender has so many wonderful applications,and it's always fun to find more!
Lindy said…
Hi, Cathy. Thanks for stopping over at A Thyme for Dreams - I always enjoy the company.

Your dogs are beautiful and those pups are to swoon over. :-D

Do you sell dried lavender buds from your own gardens in bulk? I don't need any right at the moment but will in a few more weeks. I am able to purchase from large mail order sources but would prefer to help out the small independent grower if possible.

Thanks, Lindy
Anne-Marie said…
I love lavender and I love egg salad. This weekend I'll have to pick up some fresh lavender at our local farmers market and give this a shot!
CL Field said…
Hi Lindy, I do sell my lavender buds. I will be debudding the dried lavender soon, so will have more to post about price and quantity. I'll have to post about the puppies again as they are now over 3 weeks old and so sociable. They are playing actively with each other and are really just adorable! They are out growing that swimming pool so I will have to acclimate them to the outdoors, and the heat, before too long!
CL Field said…
Hi Anne Marie, I hope you get a chance to try the egg salad. I had a garden club out yesterday and prepared lots of lavender items, including lavender mixed berry sorbet, so will have to share that recipe soon. It was divine on a 100 degree day!

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