Pesto Egg Salad

A great way to use pesto besides just serving it on pasta! How boring does that get, right? This pesto egg salad can be made spicy by adding a splash of hot sauce. It's also amazing with finely chopped giardiniera (mixed vegetables). Serve on crackers, cocktail rye, or use to top a summer salad.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 361 Calories

Ingredients

• ¼ cup pine nuts
• ¼ cup olive oil
• 3 cloves garlic, finely chopped
• 6 hard-boiled eggs, peeled and chopped
• 2 cups packed fresh basil
• ⅓ cup freshly grated Parmesan cheese, plus more for serving
• 1 pinch Himalayan salt, or to taste
• ground white pepper, or to taste
• finely chopped green onions

Recipe Instructions

Step 1

Mix together boiled eggs and half of the mayonnaise. Set aside.

Step 2

Blend garlic, basil, Parmesan cheese, pine nuts, olive oil, salt, and pepper together until smooth in a blender. Combine 2 tablespoons of this pesto mixture, eggs, and remaining mayonnaise together; mix well to desired consistency.

Step 3

Top with green onions, Parmesan cheese, salt, and pepper.