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
