Pesto Egg Salad

A lunch-worthy dish that’s protein-packed and low in carbs? We’ll take it! This Pesto Egg Salad from The Healthy Maven brings 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.

under 25 mins

Ingredients for servings


  • 1 cup Basil packed

  • 0.25 cup Olive Oil

  • 0.25 cup Parmesan Cheese

  • 0.25 cup Pine Nuts you can use a cheaper nut like Cashews or Walnuts, too

  • 2 cloves Garlic minced

  • 0.25 teaspoon Salt

  • Egg Salad

  • 1 dozen Eggs

  • 0.25 cup 2% Greek Yogurt

  • 2 Sticks Celery diced


  • 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

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