Pesto Egg Salad


  • 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


  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.
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