Lemon Basil & Honey Egg Salad: It’s Whole Wheat or Bust, Baby.
Whole Wheat or Bust. No wheat and it’s still good.
Before I get too in depth about the flavors or taste of the dish, I have to say that Lauren is one of my favorite bloggers.
She not only lives in California (near-ish me!), makes some of my favorite dishes (I’ve tried a ton of hers and they are all deliciously awesome), but she is currently working on her undergraduate degree in Nutritional Biochemistry! Seriously? How awesome is that? She’s posted quite a few “fact” posts about food and nutrition, which I think it incredibly interesting. I love that stuff. I just eat that type of information up, pun intended.
But getting back to the egg salad recipe…
It’s slightly tangy and wonderfully tangy. Lightly spiced and deliciously spreadable. Lemon Basil & Honey Egg Salad Boats. So fun. So tasty.
I loved this.
I used Greek yogurt instead of mayo and threw in a few tablespoons of Dijon mustard. Fabulous.
And it was even better the next day with some bacon thrown in the mix. Oh yes, doesn’t get any more Paleo than that, now does it?