Kale Pesto Egg Salad

The addition of kale pesto during this egg dish may be a wondrous, healthy twist to the normal version!

Kale has become an enormous trend recently however the maximum amount as everybody raved concerning it, I couldn’t extremely fall dotty with it. It absolutely was nearly too “harsh” as a inexperienced, and a touch an excessive amount of bite for my style. However before I swore off kale for the remainder of my life, I made a decision to use some leftover kale greens in a very do-it-yourself pesto. I honestly wasn’t expecting a lot of with the pesto however very little did I do know what quantity i might really find it irresistible.

The “harshness” of the kale really became an enormous advantage within the pesto, lease the flavors of the kale extremely shine through while not overwhelming the bite or surface. I accessorial merely enough of this pesto magic in a very Greek yoghurt egg dish mixture, giving it merely enough inexperienced for that fun, nonwoody spring twist on a classic egg dish sandwich.

This pesto egg dish has become one in every of my favorite egg dish recipes however, and it'll be in constant rotation at our house. We’ve already had it three times this week!

INGREDIENTS :

8 large eggs
1/4 cup Greek yogurt
3 tablespoons mayonnaise
Kosher salt and freshly ground black pepper, to taste
1 baguette, cut into 3-4 equal pieces, toasted, for serving
2 cups arugula, for serving
2 Roma tomatoes, thinly sliced, for serving

FOR THE KALE PESTO :

1 1/2 cups kale leaves
1/4 cup grated Parmesan
1/3 cup STAR Extra Virgin Olive Oil
2 garlic cloves, peeled
3 tablespoons pine nuts
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS :

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.
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.
In a large bowl, roughly mash eggs with 1/4 cup kale pesto, Greek yogurt, mayonnaise, salt and pepper, to taste.
Serve sandwiches on baguette with arugula, tomatoes and egg salad mixture.