I little while ago I saw a video about various sandwich "salads" by Adam Ragusea.

I vaguely remembered the egg salad from that video and decided to make my own. In particular, I remembered that his wife made a deviled egg style filling that the chopped whites get tossed in. I hardboiled 4 eggs by simmering them in just enough water to cover for 14 minutes. I threw together a deviled egg filling loosely inspired by J. Kenji's deviled egg recipe. My favorite part of this recipe is the addition of a high quality olive oil. A peppery oil works very well.

This time I combined egg yolks, homemade mayo, stone-ground mustard, capers, diced celery and its leaves, diced dill pickle, salt, pepper, cayenne, and paprika to create the base. Then I whisked in some olive oil until it became a lighter consistency and added the chopped egg whites.

I served the egg salad in a wrap with a few leaves of red oakleaf lettuce from my countertop aerogarden. If you like deviled eggs, this is a great excuse to make a meal out of them.