Name: Egg pesto salad
Prep time: 15 min
Cook time: 30 min
Ingredients: 2 hard-boiled eggs + 3 hard-boiled yolks (or 3 hard-boiled eggs); 1 1/2 tbsp pesto (see below); 1 1/2 tbsp mayonnaise (see below); salt and pepper; 2 cherry tomatoes; extra basil leaves to garnish; 1 cup basil leaves; 1/2 cup extra virgin olive oil; 1/4 cup nuts (pine nuts, macadamias, pecans, walnuts, etc.); 2 roasted garlic cloves; 2 tsp lemon juice ((optional)); salt and pepper; 2 egg yolks; 1 tbsp lemon juice; 1 tsp Dijon mustard; 250 ml avocado or macadamia oil; 1/2 tsp salt; pepper

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Another egg salad recipe. I told you there were more variations coming! (see the egg & cucumber variation here). This version includes two of my favourite sauces (pesto and mayo), which for some reason I never thought about mixing together.

Egg pesto salad

This version of the classic egg salad uses pesto and mayonnaise for extra flavour.

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Prep Time 15

Cook Time 30

Course light meal, Lunch

Cuisine American, Italian

Servings 1

Ingredients

2 hard-boiled eggs + 3 hard-boiled yolks (or 3 hard-boiled eggs)
1 1/2 tbsp pesto see below
1 1/2 tbsp mayonnaise see below
salt and pepper
2 cherry tomatoes
extra basil leaves to garnish

Pesto

1 cup basil leaves
1/2 cup extra virgin olive oil
1/4 cup nuts (pine nuts, macadamias, pecans, walnuts, etc.)
2 roasted garlic cloves
2 tsp lemon juice (optional)
salt and pepper

Mayonnaise

2 egg yolks
1 tbsp lemon juice
1 tsp Dijon mustard
250 ml avocado or macadamia oil
1/2 tsp salt
pepper

Instructions

Pesto

To roast garlic cloves: wrap unpeeled cloves with foil and pop in the oven at 170-180°C for ~30 minutes or until very soft. Then squeeze the garlic out of its skin. You can do this while baking something else. Roasted garlic will keep for a few days in the fridge.
Place all ingredients in a food processor or blender and process until the sauce reaches your desired consistency.
Season with salt and pepper.
This recipe will make plenty of leftover sauce.

Mayonnaise

If you have never made mayonnaise before, check out some YouTube videos before proceeding.
Put the egg yolks, lemon juice and mustard in a food processor or blender.
Start the motor and slowly pour the oil in a thin stream.
Season with salt and pepper.
This recipe will make plenty of leftover sauce.

To assemble

Chop the eggs.
Mix all the ingredients, season with salt and pepper.
Garnish with halved cherry tomatoes and basil leaves.

Keyword dairy free, egg, gluten free, low carb, pesto, vegetarian

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Recipe: Egg pesto salad