Pesto Egg Salad For One
Creamy pesto egg salad for one made in 15 minutes. This high-protein lunch is fresh, flavorful, and perfect for toast, sandwiches, or greens.
Servings: 1 serving
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
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