Pesto Egg Salad with Garlic Crostini

0 ( 0 )
Pesto Egg Salad with Garlic Crostini
Prep Time
5 min
Cook Time
13 min
6 servings
Recipe by: Working Mother

Pesto makes this egg salad a huge hit.


  • 8 Eggland's Best eggs (large)
  • ¼ cup pine nuts, toasted
  • ½ cup fresh basil
  • ¼ cup Parmigiano-Reggiano, grated
  • Salt and pepper, to taste
  • ¼ cup olive oil
  • ½ cup Greek yogurt
  • Juice of ½ a lemon
  • ¼ cup sun-dried tomatoes, chopped
  • 1 clove garlic
  • 1 baguette, sliced into ½’’ slices, grilled or toasted


Serving Size
22 g
  Saturated Fat
6 g
243 mg
343 mg
23 g
Dietary Fiber
1 g
27 g

Place eggs in a large pot and cover with cold water just about an inch over the eggs.

Bring the pot to a rolling boil, cover the pan and remove from heat.

Leave the eggs covered and off the heat for 13 minutes.

Using a slotted spoon, drop the eggs into a large bowl of ice water. Let them cool for a few minutes.

Meanwhile, add pine nuts, basil, Parmigiano-Reggiano, salt and pepper to a food processor bowl.

Begin to pulse and stream in olive oil. Continue pulsing until everything is combined.

Scoop pesto into a large mixing bowl and whisk in Greek yogurt and lemon juice.

Remove the eggs from ice water and peel. Coarsely chop and fold them to the Greek yogurt mixture. Then fold in the sun-dried tomatoes.

Cut the garlic clove in half and rub the cut sides on the charred bread.

Serve egg salad in a bowl with garlic crostini on the side.

Filed Under: Main Course, Side Dish

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Add a Comment and Rating

You must or register to add comments and ratings.