The addition of kale pesto in this egg salad is a wonderful, healthy twist to the traditional version!
1. To make the pesto, combine kale, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
2. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
3. In a large bowl, roughly mash eggs with 1/4 cup kale pesto, Greek yogurt, mayonnaise, salt and pepper, to taste.
4. Serve sandwiches on baguette with arugula, tomatoes and egg salad mixture.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (388g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 814 | ||
Calories from Fat: 329 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.5g | 49 % | |
Saturated Fat 9.7g | 48 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 855.5mg | 263 % | |
Sodium 1329.7mg | 46 % | |
Potassium 587.2mg | 15 % | |
Total Carbohydrate 78.3g | 23 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 74.6g | ||
Protein 43.8g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 814
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