Pesto Egg Salad Sandwiches Recipes

PESTO EGG SALAD

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.

GOURMET EGG SALAD SANDWICH

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Preheat oven broiler and set rack about 6 inches from heat source.
• Mix eggs, mayonnaise, mustard, salt, and pepper in a bowl; fold in crumbled bacon.
• Toast sourdough bread under broiler until lightly browned, about 2 minutes. Spread pesto evenly on each slice of bread; top with 1/4 egg salad mixture and spread to cover completely. Top each sandwich with 1 slice Jarlsberg cheese.
• Return sandwiches to broiler and cook until cheese is melted, 2 to 3 minutes. Served sandwiches warm and open-faced.