Pesto Egg Salad
Fresh basil and pesto brighten up this twist on the classic egg salad.
5 mins Cook Time
10 mins Yield: 4 servings
- 4 Eggland's Best eggs, hard cooked
- 1/2 cup fat free Greek yogurt
- 1 teaspoon pesto
- 2 leaves fresh basil, chopped
- Salt & Pepper to taste
Hard cook eggs; cool and peel.
Cut eggs and remove yolks; set aside. Chop egg whites into small pieces.
Mix yolks, yogurt, pesto, salt and pepper; add to egg whites and mix well.
Chop basil and sprinkle on top of egg salad; serve and enjoy.
Notes and Suggestions
Try this recipe using Eggland's Best hard cooked & peeled eggs.
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