4 large eggs, hard-cooked, still warm, peeled, halved lengthwise
3 tablespoons extra-virgin olive oil
¼ cup finely chopped red onion
2 tablespoons julienned fresh basil
½ teaspoon kosher salt
Freshly cracked black pepper
Separate yolks and whites. Coarsely chop whites in one bowl. Crumble yolks in another bowl and add the olive oil, mixing until smooth. Some of yolks will dissolve in oil making the salad creamy. Combine the rest of ingredients and the yolk mixture with the whites. Serve warm or chilled on crusty Italian or Ciabatta bread. Enough for 2 generous sandwiches or two main dish portions. It’s delicious served in a large, ripe, summer tomato that has been cored and sliced halfway down. Serve crusty bread on the side.