Pesto Egg Salad Recipes

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PESTO EGG SALAD SANDWICHES

For a casual springtime meal with a twist, boil up some eggs and dinner will be done presto. -Tenley Haraldson, Fort Atkinson, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9



Pesto Egg Salad Sandwiches image

Steps:

  • In a small bowl, combine the first five ingredients. Gently stir in eggs and egg whites. Spread over four toast slices; top with spinach and remaining toast.

Nutrition Facts : Calories 285 calories, Fat 11g fat (3g saturated fat), Cholesterol 217mg cholesterol, Sodium 811mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges

1/2 cup fat-free mayonnaise
1/4 cup finely chopped red onion
4 teaspoons prepared pesto
1/4 teaspoon salt
1/8 teaspoon pepper
4 hard-boiled large eggs, chopped
3 hard-boiled large egg whites, chopped
8 slices whole wheat bread, toasted
8 spinach leaves

PESTO EGG TOAST

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 9



Pesto Egg Toast image

Steps:

  • Turn the oven to its broiler setting and position a rack in the middle of the oven.
  • Add the pesto and red pepper flakes to a nonstick skillet over medium heat. Allow to heat for 1 minute. Crack the eggs into the pesto and cook to your liking, 4 to 7 minutes.
  • Meanwhile, spread the sourdough with the garlic mayonnaise. Top with the cheese, then broil until toasted and the cheese has melted, 1 to 2 minutes.
  • Top the toasted bread with the sliced tomato and basil leaves. Top with the eggs, then sprinkle with salt and pepper.

2 tablespoons pesto
1 teaspoon crushed red pepper flakes
2 large eggs
1 slice sourdough bread
2 tablespoons store-bought garlic mayonnaise
3 slices Gouda
2 to 3 thin slices heirloom tomato
Fresh basil leaves, for topping
Flaked sea salt and freshly ground black pepper

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