When I got an email from Kristina Gill, the editor of Design*Sponge’s “In The Kitchen With” column, asking if I was interested to contribute a recipe, I couldn’t believe my eyes. Then I started whooping with excitement. I’m a big fan of the site (especially their “In The Kitchen With” and “Sneak Peeks” columns), so being featured is a blogger’s dream come true of sorts. I guess I can retire from blogging now….NOT!
When we were discussing about recipes to feature I immediately thought about this egg salad, my reliably tasty option for a quick working lunch. Add a few herbs, a generous amount of mustard and fruity olive oil and you’ve got a one-stop meal in your hands. It’s also the best way to ensure a clean bowl when you’re done – because you’ll be busy scraping up the final bits with the remaining scraps of bread, wondering why you didn’t make more. Curious? Then head over to the site for the recipe and more photos. Thank you Kristina for inviting me to contribute – I had a blast!
Spectacular!!!!!!!!!!! I love that site!!! congrats, D! <3 <3
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Beautiful, congrats!! I can imagine how you felt…
Thanks ladies 🙂
So proud of you!
awesome recipe! 🙂 thanks for inspiring me in the kitchen! x
I love egg salad and was delighted to see your recipe on another fave blog of mine, D*S. Must try this! I’m hoping to be at your food photography workshop next month 🙂