Kale Pesto Egg Salad
- Kale Pesto Egg Salad
- Recipe
- Ingredients
- Instructions
The addition of kale pesto in this egg salad is a wonderful, healthy twist to the traditional version!
Kale has become a huge trend recently but as much as everyone raved about it, I couldn’t really fall in love with it. It was almost too “harsh” as a green, and a bit too much bite for my taste. But before I swore off kale for the rest of my life, I decided to use some leftover kale greens in a homemade pesto. I honestly wasn’t expecting much with the pesto but little did I know how much I would actually like it.
The “harshness” of the kale actually became a huge advantage in the pesto, letting the flavors of the kale really shine through without overwhelming the bite or palate. I added just enough of this pesto magic in a Greek yogurt egg salad mixture, giving it just enough green for that fun, herbaceous spring twist on a classic egg salad sandwich.
This pesto egg salad has become one of my favorite egg salad recipes yet, and it will be in constant rotation at our house. We’ve already had it 3 times this week!
Now for the giveaway!
The kind folks over at Star Fine Foods are giving one lucky Damn Delicious reader 2 VIP tickets to the 7th Annual Calabasas Malibu Food & Wine Festival ($600 value) from June 21-22, 2013. The VIP ticket includes a special tasting of world class wines, beers, sprits and delicious food on on the roof top of Mercedes Benz in Calabasas.
Be sure to enter through the rafflecopter below. Good luck!
a Rafflecopter giveaway
Giveaway ends on Sunday, June 9, 2013 at 9:00 p.m. Pacific time. The winner will be selected by random.org and contacted by email. If there is no response after 48 hours, another winner will be selected. Open to US residents only.
Disclosure: This giveaway is sponsored by Star Fine Foods. All opinions expressed are my own.
Recipe
Yield: 4 servings
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Ingredients
Instructions
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.
