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

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Pesto Egg Salad

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

Ingredients

Scale
  • 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

  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
    taylor @ taylormade
    January 28, 2014 at 7:21 am

    girl this looks freaking DELISH!! I love egg salad and I love pesto. so this is genius. can’t wait to try it!

  • Reply
    Caitlin
    January 27, 2014 at 4:54 pm

    i don’t have a food processor but packaged pesto + eggs + greek yogurt + celery = THIS IS TOTALLY HAPPENING DURING MY FOOD PREP THANK YOU

  • Reply
    Cassie
    January 27, 2014 at 10:33 am

    Looks yummy! I can’t imagine being a caterer… I take other’s opinion on my cooking so personally. Glad you’re enjoying it!

  • Reply
    Tiff @ Love Sweat & Beers
    January 27, 2014 at 9:00 am

    You have such lovely pictures! I don’t have the patience or skills or that! haha

  • Reply
    Kim @ BusyBod
    January 27, 2014 at 7:31 am

    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

  • Reply
    [email protected]
    January 27, 2014 at 12:26 am

    Mmmm… I always forget about pesto but really do enjoy it! This combo sounds delicious!

  • Reply
    Alexis @ Hummusapien
    January 26, 2014 at 11:16 pm

    OMG gimme all three sammies from that last pic for reeealllzzzzz. Pesto all day errr day!

  • Reply
    Lindsay @ Shiny Love Affair
    January 26, 2014 at 11:07 pm

    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.

  • Reply
    Sabrina @ Nutritiously Sweet
    January 26, 2014 at 10:42 pm

    Ummm wow this sounds so good! Never thought to mix eggs and pesto!!! Only… pizza lol 🙂

  • Reply
    Cassie
    January 26, 2014 at 10:34 pm

    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.

    • Reply
      Davida @ The Healthy Maven
      January 28, 2014 at 10:29 pm

      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

  • Reply
    Shashi @ RunninSrilankan
    January 26, 2014 at 10:27 pm

    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!

  • Reply
    Liz @ I heart vegetables
    January 26, 2014 at 9:47 pm

    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!

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