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Kale Pesto Egg Salad



Kale Pesto Egg Salad
 
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
 
Ingredients
  • 8 large eggs, hard boiled and diced
  • ¼ cup Greek yogurt
  • Kosher salt and freshly ground black pepper, to taste
  • 1 baguette, cut into 3-4 equal pieces, toasted, for serving
  • Arugula, for serving
  • Sliced tomatoes, for serving
  • Kale Pesto:
  • 1½ 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
  1. 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. In a large bowl, roughly mash eggs with ¼ cup kale pesto, Greek yogurt, mayonnaise, salt and pepper, to taste.
  2. Serve sandwiches on baguette with arugula, tomatoes and egg salad mixture.



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