Pesto Egg Salad

A great way to use pesto besides just serving it on pasta! How boring does that get, right? This pesto egg salad can be made spicy by adding a splash of hot sauce. It’s also amazing with finely chopped giardiniera (mixed vegetables). Serve on crackers, cocktail rye, or use to top a summer salad.

INGRIDIENT

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

DIRECTION

Step: 1

Mix together boiled eggs and half of the mayonnaise. Set aside.

Step: 2

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.

Step: 3

Top with green onions, Parmesan cheese, salt, and pepper.

NUTRITION FACT

Per Serving: 361 calories; protein 15g; carbohydrates 4.4g; fat 31.9g; cholesterol 325.8mg; sodium 307.2mg.

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