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Kale Pesto Egg Salad
3-4
20 mins
Ingredients
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8 large eggs, hard boiled and diced
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1/4 cup Greek yogurt
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3 Tbsp. mayonnaise
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Kosher salt and freshly ground black pepper, to taste
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1 baguette, cut into 3-4 equal pieces, toasted, for serving
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Arugula, for serving
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Sliced tomatoes, for serving
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For the kale pesto:
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1 1/2 cups kale leaves
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2 garlic cloves, peeled
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3 Tbsp. pine nuts
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1/4 cup grated Parmesan
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1/3 cup STAR Extra Virgin Olive Oil
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Kosher salt and freshly ground black pepper, to taste
Instructions
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1.
To make the pesto, combine kale, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
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2.
In a large bowl, roughly mash eggs with 1/4 cup kale pesto, Greek yogurt, mayonnaise, salt and pepper, to taste.
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3.
Serve sandwiches on baguette with arugula, tomatoes and egg salad mixture.
