Pesto Egg Salad

Pesto Egg Salad requires roughly 24 minutes from start to finish. One portion of this dish contains about 21g of protein, 21g of fat, and a total of 401 calories. This recipe serves 4. For $2.22 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe is liked by 5445 foodies and cooks. It works well as a main course. Head to the store and pick up mozzarella cheese, pine nuts, parmesan cheese, and a few other things to make it today. It is brought to you by Mother Thyme. Overall, this recipe earns a solid spoonacular score of 60%. Pesto Egg Salad, Pesto Egg Salad Sandwiches, and Kale Pesto Egg Salad are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 14 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place eggs in a medium pot covered with water. Bring to a steady boil. Cover and turn off heat and let sit for 14 minutes. Drain and rinse eggs under cold water. Peel and chop eggs and place in a medium bowl.In a food process add basil leaves, walnuts, Parmesan cheese and garlic. Blend until mixture balls up and forms a paste. Add to bowl with eggs. Add in mayonnaise and stir until combined. Serve on ciabatta rolls or desired bread of choice with fresh tomato slices and cheese.

 

Step by step:

1. Place eggs in a medium pot covered with water. Bring to a steady boil. Cover and turn off heat and let sit for 14 minutes.

2. Drain and rinse eggs under cold water. Peel and chop eggs and place in a medium bowl.In a food process add basil leaves, walnuts, Parmesan cheese and garlic. Blend until mixture balls up and forms a paste.

3. Add to bowl with eggs.

4. Add in mayonnaise and stir until combined.

5. Serve on ciabatta rolls or desired bread of choice with fresh tomato slices and cheese.

Nutrition Information:

covered percent of daily need