I was paired with Kaytie and Drew of Tiny Biscuits. Their food is nothing short of amazing. And the writing is light and interesting. Being vegetarian was not a problem - there was such a variety of great recipes, that it was just a question of choosing the right one. I was intrigued by this recipe because they had eaten it with naan, an Indian flatbread. I've never tried that combination before - egg salad and naan!
The egg salad itself was incredible! They says its slightly better than the one her mom makes - and let me say, its far better than the one I make! I've never had egg salad with olives before and to blend in cheese is sheer genius! Thanks Kaytie and Drew for a keeper of a recipe.
Incredible Egg Salad
(recipe from Tiny Biscuits)
1/2 cup Mayonnaise (I used low-fat)
1 piece of Laughing Cow garlic & herb cheese (I used 2 tbsp of Boursin Garlic & Herb Cheese - we don't get Laughing Cow here in India)
1/2 teaspoon mustard (I used French grainy Mustard)
squeeze of fresh lemon juice
black olives (I added about 3-4 olives cut fine)
green onions, chopped (I added a 2 tsp of finely minced greens)
Boil the eggs. Let it cool, shell the eggs and chop into small pieces.
Blend the cheese, mustard, mayonnaise and lemon juice together. Toss the egg with the cheese dressing. Add in the olives and garnish with the minced spring onion greens.
Try it with the naan - its actually a great combination - who would've thought! Thanks, Kaytie and Drew!