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