Pesto Egg Salad Recipes

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PESTO EGG SALAD SANDWICHES



Pesto Egg Salad Sandwiches image

For a casual springtime meal with a twist, boil up some eggs and dinner will be done presto. -Tenley Haraldson, Fort Atkinson, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup fat-free mayonnaise
1/4 cup finely chopped red onion
4 teaspoons prepared pesto
1/4 teaspoon salt
1/8 teaspoon pepper
4 hard-boiled large eggs, chopped
3 hard-boiled large egg whites, chopped
8 slices whole wheat bread, toasted
8 spinach leaves

Steps:

  • In a small bowl, combine the first five ingredients. Gently stir in eggs and egg whites. Spread over four toast slices; top with spinach and remaining toast.

Nutrition Facts : Calories 285 calories, Fat 11g fat (3g saturated fat), Cholesterol 217mg cholesterol, Sodium 811mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges

PESTO EGG SALAD



Pesto Egg Salad image

Provided by The Healthy Maven

Time 20m

Number Of Ingredients 10

For the pesto:
1 cup basil, packed
¼ cup olive oil
¼ cup parmesan cheese
¼ cup pine nuts (you can use a cheaper nut like cashews or walnuts too)
2 garlic cloves, minced
1/4 tsp salt
12 eggs
¼ cup greek yogurt
2 celery sticks

Steps:

  • Combine all pesto ingredients in a blender or food processor until smooth. Set aside
  • To hard boil eggs, place them in a large pot and cover with 1 inch of water. Bring water to a boil.
  • Once water starts to boil remove pot from heat, cover and let sit for 12 minutes.
  • Remove eggs from pot with a slotted spoon and place in a colander. Run cold water over eggs until eggs are no longer warm.
  • Once eggs have cooled to room temperature peel them and slice them into small chunks, or use this egg slicer.
  • Slice celery in half length-wise and then chop into small chunks.
  • In a large bowl combine eggs, celery, greek yogurt, and all of the pesto. Mix well.
  • Add salt and pepper to taste.
  • Serve or store in refrigerator for several days.

PESTO EGG SALAD



Pesto Egg Salad image

Provided by Jenn (Mother Thyme)

Time 24m

Number Of Ingredients 9

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

Steps:

  • 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.

PESTO EGG TOAST



Pesto Egg Toast image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 9

2 tablespoons pesto
1 teaspoon crushed red pepper flakes
2 large eggs
1 slice sourdough bread
2 tablespoons store-bought garlic mayonnaise
3 slices Gouda
2 to 3 thin slices heirloom tomato
Fresh basil leaves, for topping
Flaked sea salt and freshly ground black pepper

Steps:

  • Turn the oven to its broiler setting and position a rack in the middle of the oven.
  • Add the pesto and red pepper flakes to a nonstick skillet over medium heat. Allow to heat for 1 minute. Crack the eggs into the pesto and cook to your liking, 4 to 7 minutes.
  • Meanwhile, spread the sourdough with the garlic mayonnaise. Top with the cheese, then broil until toasted and the cheese has melted, 1 to 2 minutes.
  • Top the toasted bread with the sliced tomato and basil leaves. Top with the eggs, then sprinkle with salt and pepper.

PESTO-DIJON EGG SALAD SANDWICHES



Pesto-Dijon Egg Salad Sandwiches image

Turn your old-standby egg salad into your new lunch favorite. Honey Dijon mustard and pesto add a sensational, savory spin, and the celery and onion lend nice crunch. -Carrie Kenny, Batavia, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup mayonnaise
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
2 tablespoons honey Dijon mustard
4 teaspoons prepared pesto
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
8 hard-boiled large eggs, chopped
8 slices whole wheat bread, toasted
4 romaine leaves
4 slices tomato or 1/2 cup roasted sweet red peppers, cut into strips

Steps:

  • Combine the first eight ingredients in a small bowl. Gently stir in eggs. Spread over four toast slices; top with lettuce, tomato and remaining toast.

Nutrition Facts :

HOW TO MAKE PESTO SALMON PHYLLO PARCELS



How to Make Pesto Salmon Phyllo Parcels image

Pesto adds loads of flavor to these baked salmon phyllo parcels. Just three - yes, three! - main ingredients result in a sophisticated dinner that's deceptively easy to make.

Provided by Diana Moutsopoulos

Categories     Salmon Fillets

Time 30m

Yield 2

Number Of Ingredients 4

2 (4 ounce) fillets salmon fillets
2 tablespoons basil pesto (store-bought or homemade)
8 sheets phyllo dough, thawed if frozen
¼ cup olive oil, plus more if needed

Steps:

  • Preheat the oven to 350 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
  • Pat the salmon fillets dry with paper towel and season with salt and pepper. Lay skin-side down on a cutting board or plate and top each fillet with a tablespoon of pesto, or more to taste, ensuring the entire top of the fillet is evenly covered. Set aside while you prepare the phyllo.
  • Lay a sheet of phyllo flat on a work surface and brush with olive oil. Lay another sheet on top, brushing with oil. Repeat process for a total of four sheets, leaving the top of the last sheet dry. Place one of the prepared salmon fillets at the bottom of the stack of phyllo sheets with the pesto side facing up. Roll over once, so the skin side is facing up, then fold over the sides. Brush all over with oil. Continue rolling until the end of the phyllo, then place on the parchment-lined baking sheet with the pesto side facing up and brush the top with oil. Score the top 2 to 3 times to allow steam to escape. Repeat with the remaining salmon and phyllo.
  • Bake parcels in the preheated oven for 20 to 25 minutes, until the phyllo is golden brown. Remove from oven and let rest a minute or two before serving.

Nutrition Facts : Calories 731.6 calories, Carbohydrate 41 g, Cholesterol 74.4 mg, Fat 48.3 g, Fiber 1.9 g, Protein 32.1 g, SaturatedFat 8.4 g, Sodium 539.3 mg

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