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Originally published Thursday, April 4, 2013 at 6:00 AM

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Recipe: Egg Salad Mediterraneo

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Makes enough for 4 sandwiches

6 hard-boiled 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 Hellmann’s mayonnaise

Sea salt and pepper

1. 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 two hours before serving. Serve this on toasted grainy bread, open-faced, like a French tartine, with a bit more chopped basil on top.

From Ellise Pierce, Fort Worth Star-Telegram

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