The addition of kale pesto in this egg salad is a wonderful, healthy twist to the traditional version!
5 stars (1 rating)
Ingredients
8large eggs
¼cupGreek yogurt
3tablespoonsmayonnaise
Kosher salt and freshly ground black pepper, to taste
1baguette, cut into 3-4 equal pieces, toasted, for serving
2cupsarugula, for serving
2Roma tomatoes, thinly sliced, for serving
For the kale pesto
1 ½cupskale leaves
2garlic cloves, peeled
3tablespoonspine nuts
¼cupgrated Parmesan
⅓cupSTAR 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.