About the recipe: "The “harshness" of the kale actually became a huge advantage in the pesto, letting the flavors of the kale really shine through without overwhelming the bite or palate. I added just enough of this pesto magic in a Greek yogurt egg salad mixture, giving it just enough green for that fun, herbaceous spring twist on a classic egg salad sandwich.  This pesto egg salad has become one of my favorite egg salad recipes yet, and it will be in constant rotation at our house. "-Chung-Ah Rhee from www.damndelicious.net
Servings: 3-4
 

1. To make the pesto, combine kale, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
2. In a large bowl, roughly mash eggs with ¼ cup kale pesto, Greek yogurt, mayonnaise, salt and pepper, to taste.
3. Serve sandwiches on baguette with arugula, tomatoes and egg salad mixture.

Developed for STar Fine Foods by www.damndelicious.net