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An easy and healthy lunch that’s great for sandwiches or big potlucks. This Pesto Egg Salad is filled with flavor and nutritious ingredients!
One of the things that I discovered about catering is that it completely sucks the life out of you. I mean that in the best way possible, but for 3 days straight I looked like a chicken with its head cut off in the kitchen. Simultaneously trying to bake 2 batches of granola, hard boil eggs, process my Orange Cranberry White Chocolate Bars all while trying to maintain my sanity is unbelievably challenging. Admittedly I still loved every minute of it.
But after it was done the kitchen and I needed a break from each other. Fortunately I went a bit overboard on the Pecan Pie Granola so I had enough leftover to live off of it for the next week. This is also kind of a problem since granola is my weakness and while I’d like to consider the half a cup of pumpkin in the recipe as my “salad a day“, I think a nutritionist may say otherwise. Thankfully I still have 5 days left living with my roommates (by that I mean parents) who took pity on me and fed me my veggies and protein.
Pesto Egg Salad
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 9-12 servings 1x
Ingredients
- For the pesto:
- 1 cup basil, packed
- ¼ cup olive oil
- ¼ cup parmesan cheese
- ¼ cup pine nuts (you can use a cheaper nut like cashews or walnuts too)
- 2 garlic cloves, minced
- 1/4 tsp salt
- 12 eggs
- ¼ cup greek yogurt
- 2 celery sticks
Instructions
- Combine all pesto ingredients in a blender or food processor until smooth. Set aside
- To hard boil eggs, place them in a large pot and cover with 1 inch of water. Bring water to a boil.
- Once water starts to boil remove pot from heat, cover and let sit for 12 minutes.
- Remove eggs from pot with a slotted spoon and place in a colander. Run cold water over eggs until eggs are no longer warm.
- Once eggs have cooled to room temperature peel them and slice them into small chunks, or use this egg slicer.
- Slice celery in half length-wise and then chop into small chunks.
- In a large bowl combine eggs, celery, greek yogurt, and all of the pesto. Mix well.
- Add salt and pepper to taste.
- Serve or store in refrigerator for several days.
This look amazing. I’d make it now, but I don’t have any basil. Will make it later in the week or over the weekend!!!!! My mouth is watering thinking about the flavors.
OH SWEET MOTHER OF SANDWICHES!!! That last shot is breath-taking, Davs! I mean seriously…WOW! 😯
You know, I love egg salad, but I always forget that. And I had this one at a tea room once that I swear has actually ruined me…I’ve never tasted one that even remotely compares to that deliciousness…and I can’t for the life of me even remember what it tasted like! Haha!
Davida, any way you can get veggies in, is a-ok by me, nutritionist profession aside 😉
girl this looks freaking DELISH!! I love egg salad and I love pesto. so this is genius. can’t wait to try it!
i don’t have a food processor but packaged pesto + eggs + greek yogurt + celery = THIS IS TOTALLY HAPPENING DURING MY FOOD PREP THANK YOU
Looks yummy! I can’t imagine being a caterer… I take other’s opinion on my cooking so personally. Glad you’re enjoying it!
You have such lovely pictures! I don’t have the patience or skills or that! haha
I was drooling all over this on IG this weekend, it looks amazing. I hope you’re getting your sanity back. I think when something makes you insanely busy and you still love it, that’s a sign you’re on the right track <3
Mmmm… I always forget about pesto but really do enjoy it! This combo sounds delicious!