Kale Pesto Egg Salad

10 mins Serves 3-4 The addition of kale pesto in this egg salad recipe is a wonderful, healthy twist to the traditional version! #STARFineFoods Ingredients: 8 large eggs, hard boiled and diced 1/4 cup Greek yogurt 3 Tbsp. mayonnaise Kosher salt and freshly ground black pepper, to taste 1 baguette, cut into 3-4 equal pieces, toasted, for serving Arugula, for serving Sliced tomatoes, for serving
For the kale pesto:
1 1/2 cups kale leaves 2 garlic cloves, peeled 3 Tbsp. pine nuts 1/4 cup grated Parmesan 1/3 cup STAR Extra Virgin Olive Oil Kosher salt and freshly ground black pepper, to taste Instructions:

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.

In a large bowl, roughly mash eggs with 1/4 cup kale pesto, Greek yogurt, mayonnaise, salt and pepper, to taste.

Serve sandwiches on baguette with arugula, tomatoes and egg salad mixture.

Kale Pesto Egg Salad

The addition of kale pesto in this egg salad recipe is a wonderful, healthy twist to the traditional version! #STARFineFoods

Ingredients

  • 8 large eggs, hard boiled and diced
  • 1/4 cup Greek yogurt
  • 3 Tbsp. mayonnaise
  • Kosher salt and freshly ground black pepper, to taste
  • 1 baguette, cut into 3-4 equal pieces, toasted, for serving
  • Arugula, for serving
  • Sliced tomatoes, for serving
  • For the kale pesto:
  • 1 1/2 cups kale leaves
  • 2 garlic cloves, peeled
  • 3 Tbsp. pine nuts
  • 1/4 cup grated Parmesan
  • 1/3 cup STAR Extra Virgin Olive Oil
  • Kosher salt and freshly ground black pepper, to taste

Instructions

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.

2

In a large bowl, roughly mash eggs with 1/4 cup kale pesto, Greek yogurt, mayonnaise, salt and pepper, to taste.

3

Serve sandwiches on baguette with arugula, tomatoes and egg salad mixture.

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.

2

In a large bowl, roughly mash eggs with 1/4 cup kale pesto, Greek yogurt, mayonnaise, salt and pepper, to taste.

3

Serve sandwiches on baguette with arugula, tomatoes and egg salad mixture.

Recipe developed by: http://www.damndelicious.net

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 3-4

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