Tuesday, July 16, 2013

Kale Pesto Egg Salad

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
Servings: 3-4
Kale Pesto Egg Salad
  • 8 large eggs, hard boiled and diced
  • ¼ cup Greek yogurt
  • 3 tablespoons mayonnaise
  • Kosher salt and freshly ground black pepper, to taste
  • 1 baguette, cut into 3-4 equal pieces, toasted, for serving
  • Arugula, for serving
  • Sliced tomatoes, for serving
  • For the kale pesto:
  • 1½ cups kale leaves
  • 2 garlic cloves, peeled
  • 3 tablespoons pine nuts
  • ¼ cup grated Parmesan
  • ⅓ cup STAR Extra Virgin Olive Oil
  • Kosher salt and freshly ground black pepper, to taste
  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.
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