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Pesto Egg Salad.

  • Recipe Submitted by on

Category: Lunch/Snacks, Healthy Recipes, Salads, Eggs

 Ingredients List

  • For the pesto:
  • 1 cup basil, packed
  • ¼ cup olive oil
  • ¼ cup parmesan cheese
  • ¼ cup pinenuts (you can use a cheaper nut like cashews or walnuts too)
  • 2 garlic cloves, minced
  • 1/4 tsp salt
  • For the egg salad:
  • 12 eggs
  • ¼ cup greek yogurt
  • 2 celery sticks


1. Combine all pesto ingredients in a blender or food processor until smooth. Set aside

2. To hard boil eggs, place them in a large pot and cover with 1 inch of water. Bring water to a boil.

3. Once water starts to boil remove pot from heat, cover and let sit for 12 minutes.

4. Remove eggs from pot with a slotted spoon and place in a colander. Run cold water over eggs until eggs are no longer warm.

5. Once eggs have cooled to room temperature peel them and slice them into small chunks, or use this egg slicer.

6. Slice celery in half length-wise and then chop into small chunks.

7. In a large bowl combine eggs, celery, greek yogurt, and all of the pesto. Mix well.

8. Add salt and pepper to taste.

9. Serve or store in refrigerator for several days.

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