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Kale Pesto Egg Salad
Author:
EasyRecipes .
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
- 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.
- Serve sandwiches on baguette with arugula, tomatoes and egg salad mixture.
