Pesto Egg Salad

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    Pesto Egg Salad
    By The Nourished Kitchen
    WebMD Recipe from
    Pesto egg salad offers a unique fresh and herbaceous alternative to classic egg salad. The vibrant, clean flavors of basil and flat-leaf parsley offer a charming twist on a classic dish.

    6 hard-boiled eggs, chopped fine
    ½ cup fresh Italian flat-leaf parsley, minced
    ½ cup fresh basil, minced
    1 clove garlic, minced
    1 shallot, minced
    2 scallions, white and light green parts, minced
    ½ cup low-fat mayonnaise (Home made mayo. See recipe I posted earlier)
    Unrefined sea salt, to taste
    Paprika and Bibb lettuce, to serve

    Combine chopped eggs, herbs, garlic, shallot, scallions together in a mixing bowl.

    Fold homemade mayonnaise into the mixture of eggs and herbs until they’re well-coated.

    Season gently to taste with unrefined sea salt.

    Serve over lettuce, seasoned with paprika.

    Total Servings: 4

    Nutritional Information Per Serving
    Calories: 215
    Carbohydrates: 8.8g
    Cholesterol: 287mg
    Fat: 16.4g
    Saturated Fat: 3.5g
    Fiber: 0g
    Sodium: 303mg
    Protein: 8.9g

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