An easy, healthy lunch with 21 grams of protein. Enjoy this pesto egg salad for one on toast, with crackers, or over greens.

White plate with 2 slices of toast topped with pesto egg salad

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It’s no secret that I love a good protein salad. Egg salad, tuna salad, chicken salad; I love them all because they’re easy and always packed with protein.

But sometimes I get bored of the same old flavors. Don’t you?

That’s why I am obsessed with this pesto egg salad for one. It’s just as healthy and filling as any other egg salad, but it’s got a fun flavor twist with store bought pesto. It also uses greek yogurt instead of mayonnaise for a lighter and brighter flavor.

And did I mention it’s made with only five ingredients? You’ll love this easy and nourishing recipe.

Two slices of toast with pesto egg salad on a white plate

Why you’ll love pesto egg salad

Protein-packed: You’re getting 21 grams of dietary protein in the egg salad, and even more if you serve it with whole grain bread. It’s filling and blood sugar friendly!

Super easy: Mash your ingredients in a bowl. That’s all you need to do to make this simple lunch! You don’t need cooking skills to master this one.

Meal prep friendly: You can double or triple this recipe and eat it for lunch several days in a row.

Ingredients

Here’s what you’ll need to make this quick and easy pesto egg salad.

Ingredients for pesto egg salad displayed in small bowls on a kitchen counter

Hard boiled eggs: I recommend using three large eggs for the extra protein. Don’t remove the yolk — there’s so much nutrition in there!

Pesto: Use store bought to make life easy, or whatever leftover pesto you have on hand. I recommend finding a refrigerated pesto if possible, because it tastes better than the kind that sits on the shelves. The pesto I used for this was from Farm Boy here in Canada.

Plain greek yogurt: You could also use mayonnaise, but I much prefer Greek yogurt here. Not only does it offer extra protein to keep you full, it tastes lighter and more enjoyable. Pesto contains oil, so adding mayonnaise can make this taste too rich.

Red onion: Make sure this is chopped nice and small.

Red pepper flakes: This adds just a tiny bit of heat to keep the recipe balanced and tasty. It doesn’t taste too spicy, I promise!

Salt and pepper: Adjust this to taste. I like a generous pinch of salt and about 5-6 cranks of the pepper mill.

How to make pesto egg salad

Add all ingredients to medium bowl.

Ingredients for pesto egg salad in a bowl, unmixed

Mix and mash with a fork until combined and mostly smooth. I recommend keeping some texture in tact.

Pesto egg salad mixed in a small white bowl with a gold spoon

Taste and adjust seasonings as desired. Serve and enjoy!

How I make my hard boiled eggs

It’s so easy! Here’s how I like to make my hard boiled eggs.

  1. Boil a medium pot of water on the stove.
  2. Gently add eggs to the water, and reduce heat to medium.
  3. Cook eggs uncovered for exactly 10-minutes.
  4. When they’re done cooking, carefully transfer eggs to a bowl in the sink. Keep cold water running over the bowl for 2-3 minutes.
  5. Once the exterior of the eggs is slightly cool, peel immediately.

How to serve pesto egg salad for one

  • Sandwich
  • Open-faced toast
  • Rice cake topper
  • Wrap with avocado
  • Dip with crackers
  • Eat with a spoon
  • Salad over greens
Plate with open-faced toast with pesto egg salad on a wooden board

Storage instructions

Store your pesto egg salad in the fridge in a food container with a lid.

It will stay good in the fridge for up to 3 days. Stir before eating if needed.

If you’re enjoying pesto egg salad for meal prep, store it separately from your bread/wrap/crackers. Assemble right before eating to make sure nothing gets soggy.

More healthy lunches

Chicken Pesto Pasta Salad
A delicious and creamy pasta salad that’s good for you, too. This healthy chicken pesto pasta salad makes the perfect high protein lunch.
Check out this recipe
Chicken pesto pasta salad tossed in a large wooden serving bowl, served with half a lemon
Air Fryer Tortilla Pizza
Healthy pizza for lunch with 33 grams of protein. This easy air fryer tortilla pizza will nourish your body and keep you full for hours.
Check out this recipe
AIr fryer tortilla pizza topped with vegetables and cheese, sliced into quarters
Tunacado Sandwich
A healthy lunch with 47 grams of protein. This copycat Joe & the Juice Tunacado Sandwich recipe is incredibly delicious and super filling.
Check out this recipe
Tunacado sandwich on seedy whole wheat bread, sliced in half on a white plate
White plate with 2 slices of toast topped with pesto egg salad

Top tips

Buy refrigerated pesto. It tastes way fresher than what’s stored on grocery shelves. If you can’t find fresh refrigerated pesto, add a squeeze of lemon juice to what you have.

Although this recipe is single serve, you can double or triple the recipe and keep a bigger batch stored. This is a great option for meal prep!

Did you try this recipe?

Leave your rating and review below! And don’t forget to post a picture to Instagram, and tag me @real.life.nutritionist.

White plate with 2 slices of toast topped with pesto egg salad
5 from 1 vote

Pesto Egg Salad For One

Yield: 1
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
An easy, healthy lunch with 21 grams of protein. Enjoy this pesto egg salad for one on toast, with crackers, or over greens.

Ingredients
 

  • 3 large hard boiled eggs , chopped small
  • 1 Tbsp pesto
  • 2 Tbsp plain greek yogurt, or mayonnaise if desired
  • 2 Tbsp red onion, finely diced
  • pinch red pepper flakes
  • salt and pepper, to taste

Instructions
 

  • Add all ingredients to medium bowl. Mix and mash with a fork until combined and mostly smooth. I recommend keeping some texture in tact.
  • Taste and adjust seasonings as desired.
  • Serve and enjoy!

Notes

I recommend cooking for hard boiled eggs for 10-minutes. See the blog post for more details on how I cook my hard boiled eggs.
Calories: 269kcal, Carbohydrates: 4g, Protein: 21g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 494mg, Sodium: 339mg, Potassium: 239mg, Fiber: 0.4g, Sugar: 2g, Vitamin A: 1017IU, Vitamin C: 1mg, Calcium: 134mg, Iron: 2mg
Cuisine: American, Mediterranean
Course: Lunch, Snack