Pesto Egg Salad


A great way to use pesto besides just serving it on pasta! How boring does that get, right? This pesto egg salad can be made spicy by adding a splash of hot sauce. It's also amazing with finely chopped giardiniera (mixed vegetables). Serve on crackers, cocktail rye, or use to top a summer salad.

Prep Time:
20 mins
Total Time:
20 mins
4 servings


  • 6 hard-boiled eggs, peeled and chopped

  • 1 ½ tablespoons olive oil mayonnaise (such as Hellmann's®), divided, or more to taste

  • 3 cloves garlic, finely chopped

  • 2 cups packed fresh basil

  • cup freshly grated Parmesan cheese, plus more for serving

  • ¼ cup pine nuts

  • ¼ cup olive oil

  • 1 pinch Himalayan salt, or to taste

  • ground white pepper, or to taste

  • finely chopped green onions


  1. Mix together boiled eggs and half of the mayonnaise. Set aside.

  2. Blend garlic, basil, Parmesan cheese, pine nuts, olive oil, salt, and pepper together until smooth in a blender. Combine 2 tablespoons of this pesto mixture, eggs, and remaining mayonnaise together; mix well to desired consistency.

  3. Top with green onions, Parmesan cheese, salt, and pepper.

Nutrition Facts (per serving)

361 Calories
32g Fat
4g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 361
% Daily Value *
Total Fat 32g 41%
Saturated Fat 7g 34%
Cholesterol 326mg 109%
Sodium 307mg 13%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 15g
Vitamin C 6mg 30%
Calcium 161mg 12%
Iron 4mg 20%
Potassium 244mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.