Egg Salad with Sherry Pickled Beets & Calendula

Uses from Broad Wing Farm Share(s): Gold/Chioggia Beets, Calendula Flower Petals, Lion> Parsley, Little Gem Lettuce, (optional) Green Onion
Shopping List: Farm Fresh Eggs, Dijon Style Mustard, 1 lemon for juice, Worcestershire sauce, fresh Tarragon, capers in brine, Fox> lettuce of your choice, flat leaf Parsley, (optional) green onion
Special Equipment: Hand mixer or food processor
Ingredients
All beets from share | Cleaned, (save the greens for your next salad!!) cooked, & peeled.  Cook in your favorite manner, steamed, boiled, roasted, all will take about the same amount of time, 20-40 minutes.   6 Large Eggs | Hard boiled, cut in half¼ cup Mayo | 2 tsp Dijon style Mustard | 1 ½ tsp Lemon Juice |   2-3 dashes Worcestershire Sauce |  Salt & Pepper | to taste1tbsp finely chopped fresh Tarragon | leaves plucked & chopped1 tbsp chopped flat leaf Parsley | leaves plucked (put stems in freezer bag!) & chopped1-2 Green Onions chopped fine |   Capers drained from brine, chopped to equal 1 ½ tspSherry Pickled Beets | see recipeLettuce Leaves arranged in ‘cups’ on plates, or on a piece of bread |   Calendula Petals | not the center of the flower, it is bitter!
Directions
Scoop out egg yolks from whites.  Put yolks in the food processor or in a bowl**.  Add next 5 ingredients & process until smooth.  **If using a hand mixer, grate the egg yolks carefully on a cheese grater into the bowl.
Carefully grate egg whites with a cheese grater into a small bowl.  Add yolk mixture & combine with a rubber spatula. Mix in parsley, tarragon, capers, & optional green onions.  Allow to stand for 1 minute & taste, adjust seasoning as needed.
On slices of bread, or on plates, lay out lettuce.  On top of lettuce, layer pickled beets.  Add a layer of egg salad, & sprinkle the calendula petals on top.  Add another slice of bread for a hearty sandwich, or dive in as is!