How to Make Pesto Egg Salad - A Step-by-Step Guide

Looking for a new twist on the classic egg salad? Why not try adding some pesto for a delicious and flavorful variation? This Pesto Egg Salad recipe combines the creamy texture of eggs with the fresh and herby taste of pesto for a dish that is both satisfying and unique. Whether you're looking for a quick lunch option or a crowd-pleasing appetizer for your next gathering, this Pesto Egg Salad is sure to be a hit.

One of the best things about this recipe is the simplicity of the ingred...

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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

Information

  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Servings: 4
  • Yield: 4 servings

  • Mix together boiled eggs and half of the mayonnaise. Set aside.
  • 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.
  • Top with green onions, Parmesan cheese, salt, and pepper.
  • Nutrition

    361 cal.

    • Total Fat: 32g
    • Saturated Fat: 7g
    • Cholesterol: 326mg
    • Sodium: 307mg
    • Total Carbohydrate: 4g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 15g
    • Vitamin C: 6mg
    • Calcium: 161mg
    • Iron: 4mg
    • Potassium: 244mg