Pesto Egg Salad recipe

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Ingredients

6 hard-boiled eggs, peeled and chopped
1 ½ tablespoons olive oil mayonnaise (such as Hellmann's®), divided, or more to taste
3 cloves garlic, finely chopped
2 cups packed fresh basil
⅓ cup freshly grated Parmesan cheese, plus more for serving
¼ cup pine nuts
¼ cup olive oil
1 pinch Himalayan salt, or to taste
ground white pepper, or to taste
finely chopped green onions

Nutrition Info

360.5 calories
carbohydrate: 4.4 g
cholesterol: 325.8 mg
fat: 31.9 g
fiber: 1 g
protein: 15 g
saturatedFat: 6.8 g
servingSize: -
sodium: 307.2 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix together boiled eggs and half of the mayonnaise. Set aside.

  2. Blend garlic, basil, Parmesan cheese, pine nuts, olive oil, salt, and pepper together until smooth in a blender. Combine 2 tablespoons of this pesto mixture, eggs, and remaining mayonnaise together, mix well to desired consistency.

  3. Top with green onions, Parmesan cheese, salt, and pepper.

Recipe Yield

4 servings

Recipe Note

A great way to use pesto besides just serving it on pasta! How boring does that get, right? This pesto egg salad can be made spicy by adding a splash of hot sauce. It's also amazing with finely chopped giardiniera (mixed vegetables). Serve on crackers, cocktail rye, or use to top a summer salad.

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