Egg Salad Mediterraneo.

Makes enough for 4 sandwiches.

6 eggs
6 cherry tomatoes, chopped
10 artichoke heart quarters {in oil}, chopped
6 fresh basil leaves, chopped {with additional for serving}
8 kalamata olives, pitted and chopped
1 heaping tablespoon mayonnaise
Sea salt and pepper

1. Cook eggs per recipe The Perfect Boiled Egg {page} or utilize 6 already hard-boiled Easter eggs. Roughly chop the eggs and put them in a bowl.
2. Add the cherry tomatoes, artichoke hearts, basil, kalamata olives, mayo, salt and pepper to taste. Let rest in the fridge for 2 hours before serving. I like to serve this on toasted grainy bread, open-faced, like a French tartine, with a bit more chopped basil on top.