Tub Salad

Doesn't sound very glamorous, but "tub salad" is what I'm calling this excellent lunch I made the other day. I based the recipe on the Smoked Salmon with Egg Salad and Green Beans recipe from Gourmet magazine, substituting thin, steamed asparagus for the green beans. Using three free range extra large eggs, dill and extra mustard, I made egg salad which topped off this four layer salad. Packed nicely in a 3-cup Gladware container, it was a compact and immensely satisfying patio lunch on a sunny afternoon.