- Put the eggs in a saucepan, cover with water by 5cm, and put on the stove over medium-high heat. When the water boils, cover, reduce heat to a simmer and put on the timer for 10 minutes.
- Carefully pour off the hot water, then put the pot in the sink and let cold water run over the eggs until they’re cool enough to peel.
- Roughly chop the eggs and put them in a bowl. Add the cherry tomatoes, artichoke hearts, basil, kalamata olives, mayo, salt and pepper to taste. Let rest in the fridge for two hours before serving.
- I like to serve this on toasted grainy bread, open-face, like a French tartine, with a bit more chopped basil on top.
You may also like