Pesto Egg Salad

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Pesto Egg Salad
Prep Time
5 mins
Cook Time
10 mins
Yield
4 servings
Recipe by: Amy Corte, Egg Salad Contest Winner

Fresh basil and pesto brighten up this twist on the classic egg salad.

Ingredients

  • 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

Nutrition

Serving Size
1 Serving
Calories
83
Fat
5g (50% calories from fat)
  Saturated Fat
4g
Cholesterol
175mg
Sodium
113mg
Carbohydrates
1g
Dietary Fiber
175g
Protein
9g
Preparation

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.

Filed Under: Appetizer, Side Dish

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

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