PESTO EGG SALAD RECIPE

An easy and healthy lunch that’s extremely good for sandwiches or large potlucks. This Pesto Egg Salad is filled with flavor and nutritious elements!

One of the things that i discovered approximately catering is that it completely sucks the life out of you. I mean that in the nice way viable, but for 3 days straight I seemed like a fowl with its head cut off within the kitchen. concurrently looking to bake 2 batches of granola, tough boil eggs, system my Orange Cranberry White Chocolate Bars all even as trying to maintain my sanity is unbelievably challenging. Admittedly I still loved every minute of it.

However after it changed into finished the kitchen and i wanted a wreck from every other. fortuitously I went a bit overboard on the Pecan Pie Granola so I had sufficient leftover to live off of it for the next week. this is additionally kind of a trouble considering the fact that granola is my weakness and at the same time as I’d like to recollect the half of a cup of pumpkin inside the recipe as my “salad an afternoon“, I assume a nutritionist may also say otherwise. luckily I still have five days left dwelling with my roommates (by that I suggest dad and mom) who took pity on me and fed me my vegetables and protein.

INGREDIENTS

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

INSTRUCTIONS

1. Integrate all pesto ingredients in a blender or meals processor till clean. Set aside
2. To hard boil eggs, place them in a big pot and cover with 1 inch of water. bring water to a boil.
3. As soon as water starts offevolved to boil dispose of pot from warmth, cowl and allow sit down for 12 mins.
4. Take away eggs from pot with a slotted spoon and region in a colander. Run bloodless water over eggs until eggs are no longer heat.
5. Once eggs have cooled to room temperature peel them and slice them into small chunks, or use this egg slicer.
6. Slice celery in half length-clever and then chop into small chunks.
7. In a big bowl integrate eggs, celery, greek yogurt, and all the pesto. mix nicely.
8. Upload salt and pepper to flavor.
9. Serve or store in fridge for several days.

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