Italian Egg Salad

Instructions

1. 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. 2

   Peel the eggs and chop them into small pieces.

3. 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. 4

   Stir in the chopped basil, mozzarella cheese, parsley, and lemon juice.

5. 5

   Taste and adjust the seasoning as needed.

6. 6

   Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

7. 7

   Serve chilled, garnished with additional basil leaves if desired.