"Mediterranean" style Egg Salad

Recently when I feel like a boost of protein, or want a simple lunch, I make myself this egg salad, which was inspired by the egg salad tartine at Le Pain Quotidien.  I think of it as a “mediterranean” variation on the classic egg salad, because it contains capers and some good quality olive oil instead of mayonnaise.  Very quick and easy to make: chop up 3 hardboiled eggs, and finely chop 2 stalks of scallions.  Rinse and strain about a tablespoon of capers.  With a spoon, mix the eggs, scallions and capers together, and add a glug or two of good quality olive oil (about 1/2 tablespoon).  Salt and pepper to taste.

Monday’s WOD:

Deadlift

5×3 increasing each set.  Compare to 8/31/11 prior to starting.

Then:

Karen

150 Wall Balls for time.