Pesto Egg Salad


  • 6hard-boiled eggs, peeled and chopped
  • 1 ½ tablespoons olive oil mayonnaise (such as Hellmann’s®), divided, or more to taste
  • 3 cloves garlic, finely chopped
  • 2 cups packed fresh basil
  • ⅓ cup freshly grated Parmesan cheese, plus more for serving
  • ¼ cup pine nuts
  • ¼ cup olive oil
  • 1 pinch Himalayan salt, or to taste
  • ground white pepper, or to taste
  • finely chopped green onions
  • Directions

  • Step 1

    Mix together boiled eggs and half of the mayonnaise. Set aside.


  • Step 2

    Blend garlic, basil, Parmesan cheese, pine nuts, olive oil, salt, and pepper together until smooth in a blender. Combine 2 tablespoons of this pesto mixture, eggs, and remaining mayonnaise together; mix well to desired consistency.

  • Step 3

    Top with green onions, Parmesan cheese, salt, and pepper.

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