Pesto Egg Salad

Happy Dyngus Day!

If you are not from Buffalo or didn’t hear the buzz about it from Anderson Cooper, then you probably wonder what Dyngus Day is.  Even though I am from Buffalo, I don’t know much about Dyngus Day either, except it is almost like a national holiday around here today.  Dyngus Day is celebrated the day after Easter, celebrating the Polish-American culture.  There are parades, bands, events and something to do with being chased with pussy willows.  Anyways,  I have never celebrated it, nor am up to everything Dyngus related, but being that I am from Buffalo I thought you’d be interested in knowing a little bit about Dyngus Day.  You never know when you’ll be asked a trivia question about Dyngus Day, and now you can say you know something about it.

I should have planned better and shared a recipe in celebration of Dyngus Day today.  I already had the Pesto Egg Salad planned for today and honestly I didn’t even know it was Dyngus Day until I saw it on the news last night.  You might remember I shared my Pesto Deviled Eggs last week.  I told you I had a similar recipe to those planned, and this Pesto Egg Salad is it.  This is the ultimate egg salad sandwich to make with all your leftover eggs you may have made for Easter.  This sandwich is so good.  I top it with a slice of mozzarella cheese and a few slices of roma tomatoes and serve it on a ciabatta roll but you can use any type of bread you prefer.  This is a great way to dress up your typical egg salad, perfect for lunch of even to make as tea sandwiches for Spring and Summer showers. 

Pesto Egg Salad

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• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 24 minutes
• Yield: Makes 4 sandwiches served on ciabatta rolls

Ingredients

• 6 large eggs
• 1 cup packed basil leaves
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons walnuts or pine nuts
• 1 small garlic clove
• 1/3 cup light mayonnaise
• 4 ciabatta rolls
• 4 slices of mozzarella cheese
• 1 roma tomato

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Instructions

1. Place eggs in a medium pot covered with water. Bring to a steady boil. Cover and turn off heat and let sit for 14 minutes. Drain and rinse eggs under cold water. Peel and chop eggs and place in a medium bowl.
2. In a food process add basil leaves, walnuts, Parmesan cheese and garlic. Blend until mixture balls up and forms a paste. Add to bowl with eggs. Add in mayonnaise and stir until combined.
3. Serve on ciabatta rolls or desired bread of choice with fresh tomato slices and cheese.