The Egg Salad Queen'S Daughter'S Spicy Egg Salad (On A Sandwich)

• 3 hard boiled eggs
• 1 teaspoon mayonnaise
• 1 teaspoon grainy brown mustard
• 1/2 teaspoon prepared horseradish
• 1 clove garlic, minced
• 1 inner rib of celery, minced
• a generous dash of cayenne or red pepper flakes (optional)
• 1/2 teaspoon lemon zest
• salt and pepper to taste
• To make open faced sandwiches:
• 2 slices multigrain bread, toasted
• 2-4 leaves romaine or other sturdy lettuce
• a few capers (if desired)

1. Grate eggs into a medium sized bowl. Add mayonnaise, mustard, and horseradish. Stir in garlic and celery. Taste as you go so you can add everything in the proportions that you like. Stir in cayenne (if using), lemon zest, and salt and pepper to taste.
2. Lay one leaf of romaine on a slice of toasted bread. Spoon egg salad onto lettuce leaf. Sprinkle some capers onto the salad if desired.

eggs, mayonnaise, grainy brown mustard, horseradish, clove garlic, celery, cayenne, lemon zest, salt, sandwiches, bread, capers

Taken from food52.com/recipes/30881-the-egg-salad-queen-s-daughter-s-spicy-egg-salad-on-a-sandwich (may not work)