Salads

Pesto Egg Salad

Last week my six-year-old colored Easter eggs with his preschool class, resulting in 1) thankfulness that I didn't have to deal with that mess at home, and 2) three dyed eggs that I was not willing to throw away and needed to do something with. Out of my deep gratitude for a teacher who is willing to dye eggs with eight preschoolers and my need for dinner, I created this egg salad. It started out simply enough with the usual suspects: hard boiled eggs, onion (I had white, you can use whatever)

2
3 hard boiled eggs, diced
1/4 small yellow onion, minced
Juice of 1/2 lemon
1/2 t. salt
1/4 t. pepper
3 T. basil pesto
In a medium bowl combine all ingredients and stir together until well blended. Serve on toasted bread, in wraps or lettuce cups!
See the full directions on my site
Nutritions

Calories
206

Sodium
708mg
29% DV

Fat
8g
13% DV

Protein
6g
12% DV

Carbs
17g
5% DV

Fiber
0.9g
3% DV
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