Pesto Egg Salad Recipes

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PESTO EGG SALAD SANDWICHES



Pesto Egg Salad Sandwiches image

For a casual springtime meal with a twist, boil up some eggs and dinner will be done presto. -Tenley Haraldson, Fort Atkinson, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup fat-free mayonnaise
1/4 cup finely chopped red onion
4 teaspoons prepared pesto
1/4 teaspoon salt
1/8 teaspoon pepper
4 hard-boiled large eggs, chopped
3 hard-boiled large egg whites, chopped
8 slices whole wheat bread, toasted
8 spinach leaves

Steps:

  • In a small bowl, combine the first five ingredients. Gently stir in eggs and egg whites. Spread over four toast slices; top with spinach and remaining toast.

Nutrition Facts : Calories 285 calories, Fat 11g fat (3g saturated fat), Cholesterol 217mg cholesterol, Sodium 811mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges

PESTO EGG SALAD



Pesto Egg Salad image

Provided by The Healthy Maven

Time 20m

Number Of Ingredients 10

For the pesto:
1 cup basil, packed
¼ cup olive oil
¼ cup parmesan cheese
¼ cup pine nuts (you can use a cheaper nut like cashews or walnuts too)
2 garlic cloves, minced
1/4 tsp salt
12 eggs
¼ cup greek yogurt
2 celery sticks

Steps:

  • Combine all pesto ingredients in a blender or food processor until smooth. Set aside
  • To hard boil eggs, place them in a large pot and cover with 1 inch of water. Bring water to a boil.
  • Once water starts to boil remove pot from heat, cover and let sit for 12 minutes.
  • Remove eggs from pot with a slotted spoon and place in a colander. Run cold water over eggs until eggs are no longer warm.
  • Once eggs have cooled to room temperature peel them and slice them into small chunks, or use this egg slicer.
  • Slice celery in half length-wise and then chop into small chunks.
  • In a large bowl combine eggs, celery, greek yogurt, and all of the pesto. Mix well.
  • Add salt and pepper to taste.
  • Serve or store in refrigerator for several days.

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