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–+ servings
Kale Pesto Egg Salad

Kale Pesto Egg Salad

Yield: 4 servings
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
The addition of kale pesto in this egg salad is a wonderful, healthy twist to the traditional version!
5 stars (1 rating)

Ingredients

  • 8 large eggs
  • ¼ cup Greek yogurt
  • 3 tablespoons mayonnaise
  • Kosher salt and freshly ground black pepper, to taste
  • 1 baguette, cut into 3-4 equal pieces, toasted, for serving
  • 2 cups arugula, for serving
  • 2 Roma tomatoes, thinly sliced, for serving

For the kale pesto

  • 1 ½ cups kale leaves
  • 2 garlic cloves, peeled
  • 3 tablespoons pine nuts
  • ¼ cup grated Parmesan
  • ⅓ cup STAR Extra Virgin Olive Oil
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • To make the pesto, combine kale, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
  • Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
  • In a large bowl, roughly mash eggs with 1/4 cup kale pesto, Greek yogurt, mayonnaise, salt and pepper, to taste.
  • Serve sandwiches on baguette with arugula, tomatoes and egg salad mixture.