Pesto Egg Salad

50 Things to Make with Pesto, p. 3

¼ cup mayonnaise

2 tablespoons pesto

2 tablespoons olive oil

1 tablespoon lemon juice

8 hard-boiled eggs, chopped

1 cup chopped celery

2 tablespoons minced red onion

To hard-boil the eggs, put them in a pot of water and bring the water to a boil. When it's good and boiling, take it off the heat, cover it, and leave it alone for 12 minutes. Place the eggs in cold water to stop the cooking process.

To get them out of their shells, roll or tap them around until the shell cracks.

Peel it away carefully.

Some of them came out prettier than others. Fortunately, they'll all end up chopped anyway.

See?

Whisk mayonnaise, pesto, olive oil, and lemon juice. 

Pesto-based sauces always seem to come out an interesting shade of green.

Fold in eggs, celery and red onion.

But it's not looks that count! It's taste!

And this definitely has flavor.

My Rating: 4/5 "Loved the combination of the textures of the eggs and celery, and the onion adds a nice kick. The pesto made the traditional egg salad flavor a mellow hint of herb-ness that goes down wonderfully."