Egg Salad Mediterraneo
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.
Tags: Egg, egg salad, Salad