PESTO EGG SALAD

Pesto Egg Salad image

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.

Provided by t-licious

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

6 hard-boiled eggs, peeled and chopped
1 ½ tablespoons olive oil mayonnaise (such as Hellmann's®), divided, or more to taste
3 cloves garlic, finely chopped
2 cups packed fresh basil
⅓ cup freshly grated Parmesan cheese, plus more for serving
¼ cup pine nuts
¼ cup olive oil
1 pinch Himalayan salt, or to taste
ground white pepper, or to taste
finely chopped green onions

Steps:

Mix together boiled eggs and half of the mayonnaise. Set aside.
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.
Top with green onions, Parmesan cheese, salt, and pepper.

Nutrition Facts : Calories 360.5 calories, Carbohydrate 4.4 g, Cholesterol 325.8 mg, Fat 31.9 g, Fiber 1 g, Protein 15 g, SaturatedFat 6.8 g, Sodium 307.2 mg, Sugar 1.5 g