Pesto Egg Salad

Name: Pesto Egg Salad
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings paprika and Bibb lettuce (to serve); 118 milliliters fresh Italian flat-leaf parsley (minced); 118 milliliters fresh basil, (minced); 1 clove garlic, (minced); 6 hard-boiled eggs (chopped fine); 118 milliliters mayonnaise (preferably homemade); 2 scallions (white and light green parts, minced); 4 servings unrefined sea salt (to taste); 1 shallot (minced)

You can never have too many side dish recipes, so give Pesto Egg Salad a try. Watching your figure? This gluten free, dairy free, whole 30, and vegetarian recipe has 318 calories, 10g of protein, and 29g of fat per serving. This recipe serves 4. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up shallot, mayonnaise, hard-boiled eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 5 minutes.

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.

Ingredients you will need

Mayonnaise