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pesto egg salad
Perfect for using up Easter eggs, pesto egg salad offers a unique fresh and herbaceous alternative to classic egg salad. The vibrant, clean flavors of basil and flat-leaf parsley offer a charming twist on a classic dish.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Salad
Cuisine:
American
Author:
Jenny McGruther
Ingredients
6
hard-boiled eggs
(chopped fine)
½
cup
flat-leaf parsley
(minced)
½
cup
fresh basil
, (minced)
1
clove
garlic
, (minced)
1
shallot
(minced)
2
scallions
(white and light green parts, minced)
½
cup
mayonnaise
(preferably homemade)
fine sea salt
(to taste)
paprika and Bibb lettuce
(to serve)
Instructions
Combine chopped eggs, herbs, garlic, shallot, scallions together in a mixing bowl.
Fold homemade mayonnaise into the mixture of eggs and herbs until they’re well-coated.
Season gently to taste with unrefined sea salt.
Serve over lettuce, seasoned with paprika.