To boil the eggs, place them in a small saucepan and cover with cold water. Bring water to a full rolling boil over high heat. Turn off the heat and remove the pan from the stove. Cover the pan and let the eggs sit for 15 minutes. When the time is up, drain the eggs and submerge them in cold water to cool.

With a sharp kitchen knife (or a serrated kitchen knife), cut the eggs in half through the shell. Spoon out the cooked egg yolk and whites.

Place the eggs in a large bowl. Toss in the cucumber, bell pepper, apricots, basil, and garlic scape. While tossing, mash the eggs into smaller pieces with a wooden spoon.

Pour over the olive oil—season to taste with salt, and black pepper. Stir until everything is well coated with the seasonings and the olive oil.

Best served immediately, but you can refrigerate the egg salad up to two days in an airtight container. When ready to serve, stir the mixture a couple of times and spice it up with some more pepper.