This page contains some affiliate links. Please review my disclosure policy.
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.
OMG gimme all three sammies from that last pic for reeealllzzzzz. Pesto all day errr day!
Ahhh this looks SO good! I can’t wait to make it. I love pesto and egg salad. I’ve never thought of a combo like this. Thanks for sharing another amazing recipe.
Thanks Lindsay!!!
Ummm wow this sounds so good! Never thought to mix eggs and pesto!!! Only… pizza lol 🙂
I always love egg salad… and want to make egg salad… but then I’m afraid I’m going to be Steve Carell’s character from 40 Year Old Virgin whose big weekend event was making egg salad (which basically at this point is probably my big weekend event too).
When I don’t feel like cooking/baking I revert to bags of frozen vegetables or salads from Panera. Or lately it’s been throwing whatever is in the fridge in a bowl and eating it. I don’t hate it.
Obv my fav movie. And since you know how boring my weekends are (besides the highlight emails from you!) don’t be surprised that this may have been the highlight of mine. And banana bread…ugh I’m such a foodie it’s painful
YUM – Girl this pesto egg salad is rockin!
I am thinking the next time I go on strike -er- I meant take a break from cooking, I need to make a batch of this and keep it in the fridge! I have gone about 4 days without cooking anything other than oats – and that doesnt count right?
Hope you have a wonderful week Davida!
Mmm I love pesto! I’m not a huge fan of eggs but I think I’d like them with pesto! I’ve been trying to eat them more often since they’re such a good source of protein!
My mouth is in a serious relationship with salmon and spaghetti squash, however, it would totally cheat on them for this… Even though my mouth KNOWS that my body is not supposed to eat eggs or nuts. EFF IT – you only live once, and if this is how I am going to peace out, my mouth says OKAYYYY!
My guess is that you’ve probably put worse things in your mouth 😉 #raunchfest
Well we are OFFICIALLY besties because “raunchfest” is one of the most used words in my vocabulary!
wait we weren’t already besties? Stop liking Whitney more than me…
Well I always thought we were besties, even after the first comment I ever left on your blog. It’s just, I wasn’t sure if you thought the same way, so I decided to RISK IT and just say we are besties… HOPING you would feel the same! 😉
Does this mean I get a guest appearance on your show? K awesome.
But for realz you’re hilarious and I’m so happy it’s mutual! Can’t wait to come crash on your couch when I visit LA. Besties invite themselves to stay with you right?
Yum – egg salad is one of my all time favorites and adding pesto is genius!!!
Yes, I have weeks where I hardly cook at all – usually those weeks are the ones that make my boys realize how much they appreciate all of the cooking I normally do!!
This is such a genius combination!
I totally hear you on getting burnt out on cooking – it happens to me every once in a while too. When that happens I just eat a lot of sandwiches, salads, and stir fries!
This is great because I have a giant fear of mayo so I usually never eat egg salad! Yummy on this pesto version!