Last week, I lacked most of the ingredients I needed to make egg salad. I decided to improvise. I hope you enjoy this nourishing egg salad as much as my belly did.
- 4 hard boiled* eggs
- 1 tbls counter top yogurt
- 2 tsp dijon mustard
- 2 tbls capers
- 1 head of Romaine lettuce (or iceberg)
- salt and pepper to taste
Smash the eggs.
Mix in remaining ingredients (minus the lettuce, silly goose). Salt and pepper the salad to your liking.
Skip the bread, and scoop a generous amount of egg salad onto a washed lettuce leaf. Swaddle the salad with the green leaf and enjoy.
* To boil and egg, place desired amount of eggs in a pot. Cover with water. Bring water to a boil. Keep the water gurgling for 2-5 minutes. (The longer the cooking time the firmer your egg yolk.) Take off heat, drain water, and immediately immerse in cold water.