A lunch-worthy dish that’s protein-packed and low in carbs? We’ll take it! This Pesto Egg Salad fromThe Healthy Mavenbrings a whole new flavor to your traditional egg salad while delivering 9g of protein per serving. Serve on whole grain bread or over baby greens for a delicious salad.
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Pesto Egg Salad
Ingredients
For the Pesto:
- 1 cup Basil, packed
- ¼ cup Olive Oil
- ¼ cup Parmesan Cheese
- ¼ cup Pine Nuts (you can use a cheaper nut like Cashews or Walnuts, too)
- 2 Garlic Cloves, minced
- 1/4 teaspoon Salt
For the Egg Salad:
- 12 Eggs
- ¼ cup 2% Greek Yogurt
- 2 Celery Sticks, diced
Directions
Combine all pesto ingredients in a blender or food processor until smooth. Set aside.
To hard boil eggs, place them in a large pot and cover with 1 inch of water. Bring water to a boil. Once water starts to boil remove pot from heat, cover and let sit for 12 minutes. Remove eggs from pot with a slotted spoon and place in a colander. Run cold water over eggs until eggs are no longer warm.
Once eggs have cooled to room temperature peel them and chop them into small chunks. In a large bowl combine eggs, celery, greek yogurt, and all of the pesto. Mix well. Add salt and pepper to taste.
Serve or store in refrigerator for several days.
Nutrition Information
Serves:12 |Serving Size:1/3 cup (bread not included in nutrition analysis)
Per serving:Calories: 160; Total Fat: 13g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Cholesterol: 247mg; Sodium: 172mg; Total Carbohydrate: 2g; Dietary Fiber: 0g; Sugars: 1g; Protein 9g
Nutrition Bonus:Potassium 142mg; Iron: 8%; Vitamin A: 11%; Vitamin C: 2%; Calcium 7%
Davida is a healthy living blogger behindThe Healthy Maven, where she writes about healthy food, fitness and her insatiable sweet tooth. She aims to create delicious recipes that are healthy, gluten-free and filled with good-for-you ingredients but still taste as authentic as the originals. It’s not rare that she’ll throw spinach in her brownies! Check out more of her recipes on herblogand follow her onFacebook,TwitterorInstagram.
Photo courtesy of Davida Kuglemass. Original recipe can be found onThe Healthy Maven.
