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Egg salad spread Italian style

updated

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Ingredients for 4 servings:

  • 3 eggs
  • 125g mozzarella
  • 8 date tomatoes
  • 5 tbsp, heaped mayonnaise
  • 3 tsp, heaped pesto, red
  • salt and pepper
  • Basil, dried

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian, quick to make and very tasty

Boil the eggs for 10 minutes, let them cool, then dice them finely. Dice the mozzarella, ideally as small as the eggs. Chop the cherry tomatoes. Mix the mayonnaise and pesto to make a salad dressing. Season with pepper, salt, and basil. Stir in the egg and mozzarella cubes and the tomato pieces. Refrigerate the salad for 1-2 hours. Taste again and adjust seasoning if necessary. This salad tastes great on fresh whole-grain bread!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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