Italian Egg Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Italian egg salad is one of my go to recipes when I need something quick and satisfying. Fresh basil and garlic transform simple hard boiled eggs into something restaurant worthy, and the best part is you can have it ready in under an hour. Eggs are packed with choline, which is fantastic for brain health, and the extra virgin olive oil adds those heart healthy monounsaturated fats. Plus, it costs almost nothing to make and requires just a few quality ingredients you probably already have at home. It's perfect for lunch, a light dinner, or even as a appetizer when friends stop by.
Ella x
Ingredients
- 4eggs
- 2 tablespoonsmayonnaise
- 1 tablespoonsextra virgin olive oil
- 2 clovesminced garlic
- 1 handfulfresh basil leaves
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 1 tablespoonsgrated mozzarella cheese
- 1 tablespoonchopped fresh parsley
- 1 tablespoonlemon juice
Detail level
Instructions
- 1
Hard-boil the eggs by placing them in a single layer in a saucepan, adding enough cold water to cover, and bringing to a boil. Remove from heat and let sit for 12 minutes. Drain and rinse with cold water.
- 2
Peel the eggs and chop them into small pieces.
- 3
In a food processor, combine the egg pieces, mayonnaise, olive oil, garlic, salt, and pepper. Process until the mixture is smooth and creamy.
- 4
Stir in the chopped basil, mozzarella cheese, parsley, and lemon juice.
- 5
Taste and adjust the seasoning as needed.
- 6
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- 7
Serve chilled, garnished with additional basil leaves if desired.
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