Craving a quick, satisfying lunch that actually tastes exciting? This single-serving pesto egg salad is creamy, bright, and packed with fresh flavor thanks to savory pesto, lemon, and a little red onion crunch.
It comes together in about 15 minutes and delivers over 21 grams of protein to help keep you full and energized. Serve it on toast, in a sandwich, or over greens for an easy lunch you’ll want to make again and again.
I made this for lunch and it’s delicious!
Recipe Highlights
- Perfect last-minute lunch: When I’m not sure what to make midday, quick protein salads like egg salad or chicken salad are always my answer. They’re simple, satisfying, and easy to throw together with ingredients I already have. If you don’t love pesto, try my cottage cheese egg salad, ranch chicken salad, or cranberry pecan chicken salad.
- Protein-packed: One serving delivers over 21 grams of protein to help keep you full and energized through the afternoon.
- Fresh and flavorful: Pesto, red onion, and lemon bring bright, herby flavor to a recipe that can sometimes feel heavy or mayo-forward.
- Ready in 15 minutes: This easy lunch or snack comes together fast, especially if you already have hard-boiled eggs in the fridge.
Need more protein-packed lunch ideas? Check out my Italian grinder bean salad, chicken pesto pasta salad, and creamy ranch chicken salad. Or explore more high-protein recipes.
Key Ingredients And Swaps
- Hard boiled eggs: You’ll use three hard-boiled eggs with the yolks, because my dietitian-brain thinks two is too small for lunch.
- Mayonnaise and greek yogurt: I like an equal mix of both for some richness without too many extra calories. You’re welcome to use only mayo or only Greek yogurt if preferred.
- Pesto: Pesto adds savory and herby flavor — you can use homemade or store-bought.
- Lemon juice: I recommend serving your egg salad with a squeeze of fresh lemon juice to brighten things up and add even more flavor. This is especially helpful if you use store-bought pesto, which can taste a bit heavy.
Scroll down to the recipe card for the detailed recipe and full ingredients list.
How To Make Pesto Egg Salad For One
Step 1: Add everything to a bowl and mash. I prefer to leave some texture, but you can make it as smooth as you like.
Step 2: Serve on a bagel, toast, or over greens. Finish with lemon juice and red pepper flakes, and enjoy!
Want more recipes with eggs? Save my popular tortilla quiche, pickle egg salad, and bacon gruyere egg bites.
How To Make The Perfect Hard Boiled Egg
There are so many tricks and tips on the Internet, but I find keeping it simple works best. Here’s exactly what to do to make consistent boiled eggs that are always easy to peel.
- Boil water in a pot.
- Add eggs to boiling water.
- Keep your pot boiling and uncovered, and set a timer for 8-11 minutes. 8 minutes will produce a jammy yolk, and 11 minutes will be cooked through – I like 9 minutes.
- While that’s boiling, prepare a large ice bath.
- As soon as your timer goes off, transfer eggs to the ice bath. Set a timer for 3 minutes.
- Peel your eggs right after the timer is done. This is key – because the temperature difference between the warm egg and cool shell is what makes it easy to peel.
- Voila! Serve or store, and enjoy.
Miranda’s Tips
Tips From My Test Kitchen
Use good pesto. Store-bought is more than okay, but opt for refrigerated pesto instead of the shelf-stable kind in jars.
Use a 9-minute boiled egg. You can use less mayonnaise because of its slightly jammy yolk.
Serve with a lemon wedge. This adds flavor and brightness, and just makes everything super yummy. The lemon is especially important if you use store-bought pesto instead of homemade.
Common Questions
Yes, you can double or triple this recipe for meal prep. Your pesto egg salad should be covered and stored in the fridge for up to three days.
I love egg salad scooped onto a bagel, sourdough toast, between two slices of high-fiber bread, or used as a dip with crackers. Or, you can serve over greens or in lettuce cups for a lower carb option.
More Egg And Chicken Salads
Egg Salad With Pickles
Ranch Chicken Salad
The Best Rotisserie Chicken Salad Recipe
Cottage Cheese Egg Salad
Jalapeño Popper Chicken Salad
Cranberry Pecan Chicken Salad
Pesto Egg Salad For One
Equipment
- small mixing bowl
Ingredients
- 3 large hard boiled eggs
- 1 Tbsp pesto
- 2 Tbsp plain greek yogurt and/or mayonnaise, I like 1 Tbsp of each
- 2 Tbsp red onion, finely diced
- salt and pepper, to taste
To Serve
- freshly squeezed lemon juice
- drizzle of pesto
- red pepper flakes
Instructions
- Add eggs, pesto, yogurt and/or mayonnaise, red onion, and salt and pepper to a small bowl. Use a fork to mix and mash until your egg salad reaches your desired consistency. Taste, and adjust seasonings if needed.
- Serve as desired, and finish with a squeeze of fresh lemon juice, an extra drizzle of pesto, and a pinch of red pepper flakes. Enjoy!
Notes
- I like using a 9-minute boiled egg.
- If you use store-bought pesto (like I do!), use one from the refrigerated section of your grocery store. This will have much better flavor than the shelf-stable kind.
- How to serve: on a bagel, on sourdough or seeded toast, in a sandwich or wrap, or over greens.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for lunch and it’s delicious!