Recipe by Tomoko!
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.
5×3 increasing each set. Compare to 8/31/11 prior to starting.
150 Wall Balls for time.