Pesto Egg Salad

By AnnieMro

Ingredients

• For the Pesto:
• 1 cup Basil, packed
• 1/4 cup Olive Oil
• 1/4 cup Parmesan Cheese
• 1/4 cup Pine Nuts (you can use a cheaper nut like Cashews or Walnuts, too)
• 2 Garlic Cloves, minced
• 1/4 teaspoon Salt
• For the Egg Salad:
• 12 Eggs
• 1/4 cup 2% Greek Yogurt
• 2 Celery Sticks, diced

Preparation

Step 1

Combine all pesto ingredients in a blender or food processor until smooth. Set aside.

To hard boil eggs, place them in a large pot and cover with 1 inch of water. Bring water to a boil. Once water starts to boil remove pot from heat, cover and let sit for 12 minutes. Remove eggs from pot with a slotted spoon and place in a colander. Run cold water over eggs until eggs are no longer warm.

Once eggs have cooled to room temperature peel them and chop them into small chunks. In a large bowl combine eggs, celery, greek yogurt, and all of the pesto. Mix well. Add salt and pepper to taste.

Serve or store in refrigerator for several days.