Pesto Egg Salad Sandwiches Recipes

PESTO EGG SALAD

Pesto Egg Salad image

Provided by The Healthy Maven

Time 20m

Number Of Ingredients 10

Ingredients

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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