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Make an egg-stra special treat for Easter brunch—or anytime!
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