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ON YOUR MENU: Italian Egg Salad

Italian Egg Salad

4 large eggs, hard-cooked, still warm, peeled, halved lengthwise
¼ cup finely chopped red onion
3 tablespoons extra-virgin olive oil
2 tablespoons julienned fresh basil
½ teaspoon kosher salt
Freshly cracked black pepper

Separate yolks and whites.  Coarsely chop whites, crumble yolks, and combine in a bowl with rest of ingredients.  Some of yolks will dissolve in oil,  making the salad creamy.

Serve warm or chilled on crusty Italian bread, or in sandwiches.    Or serve in a ripe, tomato that has been cored and sliced halfway down in quarters.

Recipe makes two to four servings.

Recipe Courtesy Virginia Egg Council


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