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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.

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

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  • 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?

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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  1. 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!!

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

  3. 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!

  4. 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….

  5. 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

  6. 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! 🙂

  7. 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.

    1. 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!

  8. 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 🙂

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

    2. 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.