Kale Pesto Egg Salad
User Reviews
5
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Course
Main Course, Salad
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Cuisine
American
Kale Pesto Egg Salad
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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
- 8 egg large
- ¼ cup Greek yogurt
- 3 tablespoons mayonnaise
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 baguette cut into 3-4 equal pieces, toasted, for serving
- 2 cups arugula for serving
- 2 Roma tomato thinly sliced, for serving
For the kale pesto
- 1 ½ cups kale leaves
- 2 garlic peeled, cloves
- 3 tablespoons pine nuts
- ¼ cup Parmesan Cheese grated
- ⅓ cup extra virgin olive oil brand STAR
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
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.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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