Kale Pesto Egg Salad

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

 

 

Directions:

1. 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.
2. 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.
3. In a large bowl, roughly mash eggs with 1/4 cup kale pesto, Greek yogurt, mayonnaise, salt and pepper, to taste.
4. Serve sandwiches on baguette with arugula, tomatoes and egg salad mixture.

 source : damndelicious.net