Recipes
Mediterranean Egg Salad in Focaccia

Mediterranean Egg Salad in Focaccia

Yield: 12 servings

Bread:
2 loaves focaccia bread (approx. 9-in. diameter ea.)
3 Tbsps. olive oil
1⁄2 tsp. kosher salt
1⁄4 tsp. coarse ground pepper
2 Tbsps. chopped fresh basil

Vinaigrete:
2⁄3 cup olive oil
1⁄3 cup apple cider vinegar
2 tsps. D ijon mustard
11⁄2 tsps. sugar

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