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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.
Wow this seems like it would be a winning combination. I love both pesto and eggs! I normally buy my pesto pre-made but I am really looking forward to trying to make my own!
super easy! Enjoy Sarah!
Ahh pesto. I LOVE pesto egg salad and pesto tuna salad (and also, try this- pesto on apple slices!)
Since not being at home, I miss my kitchen, but at times have gotten burnt out…it’s times like that where take away pizza or cheese and nuts make meals. Case in point- my breakfast today- fried potatoes, cheese cubes and mixed nuts. Boom.
How about pesto apple tuna salad?!?! MAking it tomorrow!!!
Please inform me about everything you are eating at every meal so I can feel like I’m with you. K thanks.
Yes puh-lease to this!! Eggs and pesto is just a genius combo. Eggs are my staple when I don’t cook anything.
I can only imagine how intense it is to be a one-woman catering show! But you obviously rocked it. 🙂
I would never never have thought to do a pesto egg salad, I don’t know why considering how much I love pesto and how good egg salad sandwiches are. Thanks for sharing this recipe! Glad you enjoyed your time catering, even if it did take a lot out of you!
Nic make this recipe! I promise it’s delish and super easy! I think you’ll love it 🙂
This recipe sounds and looks amazing. I love all your pictures! They’re beautiful. I’ll definitely have to try out this flavour combination. My must try recipe list from all of the blogs I read it out of control. O food blog problems. Tough life eh.
I feel ya. My pinterest is overwhelming me with all the things I want to make. First world problems at its finest!
This has been pinned! Anything involving pesto and I’m all for it. Going to make a big batch of this and have it in panini’s all week 🙂
Enjoy, love!
pesto egg salad, yet another brilliant idea I’ve never tried or thought of doingg
This sounds like an egg salad I could get down with. I’m a pesto freak so I’ll be added this to my arsenal. Thanks.
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!
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