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.

Ingredients

• 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

Directions

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.

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