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5.0 from 3 votes

Kale Pesto Egg Salad

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. In a large bowl, roughly mash eggs with 1/4 cup kale pesto, Greek yogurt, mayonnaise, salt and pepper, to taste.
  4. Serve sandwiches on baguette with arugula, tomatoes and egg salad mixture.