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Pesto Egg Salad
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 teaspoon Salt
For the Egg Salad:
- 12 Eggs
- ¼ cup 2% Greek Yogurt
- 2 Celery Sticks, diced
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 chop them 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.
Serves: 12 | Serving Size: 1/3 cup (bread not included in nutrition analysis)
Per serving: Calories: 160; Total Fat: 13g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Cholesterol: 247mg; Sodium: 172mg; Total Carbohydrate: 2g; Dietary Fiber: 0g; Sugars: 1g; Protein 9g
Nutrition Bonus: Potassium 142mg; Iron: 8%; Vitamin A: 11%; Vitamin C: 2%; Calcium 7%
Photo courtesy of Davida Kuglemass. Original recipe can be found on The Healthy Maven.