Friday, August 7, 2009

Egg Salad

This is the best recipe I have found for Egg Salad. The flavor is wonderful.

8 (10-minute) hard boiled eggs (11 minutes out of refrigerator)
1/2 cup red sweet onions, diced)
3 garlic cloves, minced finely
1 1/2 teaspoons kosher course salt
1 teaspoon fresh ground black pepper
1 cup mayonnaise
1/4 cup fresh basil (cut into strips)
After boiling eggs, chill in ice water for 15 minutes. Peel off the shells. Blend all ingredients

Serve on bread or toast.

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