Kale Pesto Egg Salad

Name: Kale Pesto Egg Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 8 large eggs; ¼ cup Greek yogurt; 3 tablespoons mayonnaise; Kosher salt and freshly ground black pepper; 1 baguette; 2 cups arugula; 2 roma tomatoes; 1 ½ cups kale leaves; 2 garlic cloves; 3 tablespoons pine nuts; ¼ cup grated parmesan; ⅓ cup STAR Extra Virgin Olive Oil; Kosher salt and freshly ground black pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 servings
Course
Main Course, Salad
Cuisine
American

Kale Pesto Egg Salad

Iris Warren

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The addition of kale pesto in this egg salad is a wonderful, healthy twist to the traditional version!

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Ingredients

Servings

8 large eggs
¼ cup Greek yogurt
3 tablespoons mayonnaise
Kosher salt and freshly ground black pepper to taste
1 baguette cut into 3-4 equal pieces, toasted, for serving
2 cups arugula for serving
2 roma tomatoes thinly sliced, for serving

For the kale pesto

1 ½ cups kale leaves
2 garlic cloves peeled
3 tablespoons pine nuts
¼ cup grated parmesan
⅓ cup STAR Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper to taste

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Instructions

To make the pesto, combine kale, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
In a large bowl, roughly mash eggs with 1/4 cup kale pesto, Greek yogurt, mayonnaise, salt and pepper, to taste.
Serve sandwiches on baguette with arugula, tomatoes and egg salad mixture.