gluten-free lunch

Pesto Egg Salad

January 26, 2014

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.

pesto egg saladBut 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 2


Pesto Egg Salad

  • Author: The Healthy Maven
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 9-12 servings 1x


  • 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


  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.

Do you ever have days or weeks when you need a break from cooking? What do you eat on those days?


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  • Reply
    Kelly @ Kelly Runs for Food
    January 26, 2014 at 11:10 am

    I need a break from cooking all the time! My method is just to wait until my husband gets really hungry cause I know he’ll do all the work for me! I love egg salad and this looks like a really yummy twist on it. Hope your crazy schedule calms down soon!

  • Reply
    Danielle @LabelsAreForTinCans
    January 26, 2014 at 10:59 am

    I love that picture of the stacked sandwiches! Everytime I go home to my parents’ house I am always happy for a break from cooking – but then my Mom gets me to cook! Haha at least the grocery shopping is already done

  • Reply
    January 26, 2014 at 10:51 am

    I don’t even eat eggs (unless it’s mixed in with something. But I’d eat a an ASS if it had parmesan on it!

    • Reply
      Davida @ The Healthy Maven
      January 28, 2014 at 10:14 pm


  • Reply
    Heather @ Run Like a G!
    January 26, 2014 at 10:44 am

    I always need a break from cooking 🙂
    Sometimes the things we love the most we need a break from! The egg salad looks yummy and I don’t like egg salad!!

  • Reply
    Christine@ Apple of My Eye
    January 26, 2014 at 10:44 am

    I can only imagine how stressful (but fun!) catering must be! These look delicious and your photography is on point as always 😀

  • Reply
    Alex @ Kenzie Life
    January 26, 2014 at 10:42 am

    I never would’ve thought to combine pesto and eggs, but I’d be down to try it! Hope you have a great rest of your weekend, beautiful!

  • Reply
    Nikki @ will run for pizza
    January 26, 2014 at 10:18 am

    Oh my gosh, PECAN PIE GRANOLA?! If you could only see the list of new recipes I want to try – and have wanted to try for MONTHS – you would die from laughing. Now I have to hunt this granola recipe down and pin it too….

  • Reply
    Ang @ Nutty for Life
    January 26, 2014 at 9:54 am

    Homemade pesto is wonderful. Guarantee it’d be so yummy as an egg salad. I also really love to use guacamole as a component of egg salad. I went through a weird phase of eating that for lunch repeatedly last year.. lol

    • Reply
      Davida @ The Healthy Maven
      January 28, 2014 at 10:11 pm

      GENIUS and goes well with your ugly green turkey meatloaf color scheme…just sayin’ 😉

  • Reply
    Sarah & Arkadi
    January 26, 2014 at 9:38 am

    this is excellent! i love the colors!

  • Reply
    [email protected]
    January 26, 2014 at 7:58 am

    Oh yes, as Jessie, I will have tp keep this recipe in mind for after my 16 weeks! It looks delicious and definitely includes my most favorite foods.
    I feel you on the need of a break with the kitchen – unfortunately i need to prep my food every week, but then it’s just oats and chicken/veggies – if possible raw! 🙂

  • Reply
    meredith @ The Cookie ChRUNicles
    January 26, 2014 at 7:54 am

    Last spring, I mentioned on my blog that I needed a foodcation – as in a vacation from cooking and preparing our meals. I never really took it but it sounded like a good idea at the time lol….I totally hear you though – especially when I was in the midst of my “baking business” I was completely burned out and exhausted from the baking of so many cookies. It is extremely tiring mentally and especially physically.

    • Reply
      Davida @ The Healthy Maven
      January 28, 2014 at 10:09 pm

      Must be harder to take a foodcation when you have a little one to cook for! Thankfully I’ve found my cooking mojo again but I legit did not make a single thing for 6 days…Don’t know what I would have done without my Mom there. Guess I’ll be finding out soon enough!

  • Reply
    January 26, 2014 at 7:23 am

    Oh man! I just decided to go egg free w/ Lucie. I’ll have to remember this recipe in a couple months 🙂

    For some reason, this sandwich reminds me of something that should be served @ a St. Patty’s Day party. I’m assuming it has to do w/ the green color 🙂

    • Reply
      Davida @ The Healthy Maven
      January 28, 2014 at 10:06 pm

      Sorry for torturing you with this! Will you be back on the egg-train by st.patty’s??? Hope so! Try this!

    • Reply
      April 7, 2016 at 8:30 am

      Chickpeas could be a good substitute for the eggs in this recipe! The texture won’t be the same of course but would be equally delicious. I’d mash them up a bit first.

      • Reply
        Davida Kugelmass
        April 8, 2016 at 9:36 am


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