When it’s hot out, a cool dinner is the way to go. I discovered this combination a couple of years ago and it has become a meal we have a few times throughout the summer. Plus, jwa really likes egg salad and it’s occasionally nice to make him happy.

The basil in the egg salad gives it a fresh, interesting taste and works really well with the olives in the bread. This is especially good when tomatoes are in season and plentiful from the garden.

You will need:
4 eggs
a handful of fresh basil leaves, chopped
1/4 – 1/3 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp grated sweet onion
salt & pepper
lettuce of your choice
1 tomato, sliced
a loaf of kalamata olive bread

Hard boiling eggs
I’ve never really had a problem with green yolks or runny egg parts. Generally I bring a lidded pot of lightly salted water to a boil. Then add the eggs. Turn . . . → Read More: Basil Egg Salad on Kalamata Olive Bread