The smallest member of the onion family, Chives resemble hollow little blades of grass and taste of delicate, mild onions. Chives’ distinctive smell and taste is derived from a volatile oil, rich in sulphur and common to the onion family, but milder and more subtle in chives.
Chives are native to Asia and Europe, and have been around for more than 5,000 years. But they were not actively cultivated as food until the Middle Ages. The botanical name, Allium schoenoprasum, derives from the Greek meaning reed-like leek. The English name chive comes from the Latin cepa, meaning onion, which in turn became cive in French. The ancient Romans believed chives could relieve the pain from sunburn or a sore throat.
EGG SALAD WITH CHIVES
- 8 large eggs
- 4 to 5 tablespoons mayonnaise
- 2 to 3 teaspoons Dijon mustard
- 2 teaspoons chives
- 1/4 cup celery (finely chopped or thinly sliced)
- 1/8 teaspoon pepper
- dash salt (to taste)
- Hard boil the eggs.
- Peel and chop the eggs, then put in a bowl. Add the snipped chives and celery. Stir in 2 teaspoonsof the mustard and 4 tablespoons of mayonnaise until well blended.
- Add more mustard and mayonnaise if desired. Add pepper and stir in salt, to taste.
Published by Culinary Chick
My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland.
I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family.
Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef.
I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.
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