Name: Pesto Egg Salad
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
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

Pesto Egg Salad

Print Recipe

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

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.
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.
Serve on ciabatta rolls or desired bread of choice with fresh tomato slices and cheese.

Find it online: https://www.motherthyme.com/2013/04/pesto-egg-salad.html