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I make it no secret that an egg salad sandwich is my all-time fave.
I’m often gifted with an exceptional version on my birthday and it’s always what I seek out when I’m looking at a sandwich tray at an event.
On a recent trip to Italy, I had a request to prepare egg salad for breakfast.
I couldn’t make just any egg salad recipe. I felt the need to put a Mediterranean spin on this classic.
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So, I decided to add some black olives, capers and fresh basil from the garden into the mix along with a bit of diced red pepper for crunch and color.
It was a hit. We served it with crostini made with wonderful Tuscan bread. You can also use this version on your favourite croissant or sandwich bread … toasted or not.
Mediterranean Egg Salad
6 hard-boiled large eggs
1/3 cup (75 ml) quality mayonnaise
1 tsp. (5 ml) lemon juice
1/4 cup (50 ml) finely diced celery
1/4 cup (50 ml) finely chopped green onion
1/4 cup (50 ml) finely diced red pepper
2 Tbsp. (25 ml) chopped black olives
2 Tbsp. (25 ml) chopped capers
2 Tbsp. (25 ml) chopped fresh basil
Pepper to taste
Directions:
1. Peel the eggs and place in a bowl.
2. Mash coarsely with a fork.
3. Add the mayonnaise, lemon juice, celery, green onion, red pepper, olives, capers and basil.
4. Stir to combine.
5. Season with pepper to taste.
6. Serve in lettuce cups, on crostini or make a sandwich.
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