Pesto Egg Salad

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 teaspoon Salt

For the Egg Salad:

• 12 Eggs
• ¼ cup 2% Greek Yogurt
• 2 Celery Sticks, diced

Directions

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.

Nutrition Information

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%