Eggs are high-protein powerhouses that are typically eaten for breakfast or brunch but can be enjoyed at any meal. National Egg Salad Week is April 12-18, so here’s a twist on a classic egg salad recipe from the Virginia Egg Council—for brunch or anytime.

The council suggests serving this on crusty Italian bread or in a cored tomato.



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 ribbon-cut fresh basil
½ teaspoon kosher salt 
freshly cracked black pepper 

Separate the egg yolks from the whites. Coarsely chop the egg whites, crumble the yolks and combine them in a bowl with remaining ingredients. Some of the yolks will dissolve in the oil, making the salad creamy. Serve warm or chilled on crusty Italian bread. Or serve in a large, ripe tomato that has been cored.

You can find more egg-rich recipes on the Virginia Egg Council’s website: virginiaeggcouncil.org/recipes.cfm