Pesto Egg Salad

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    • Pesto Egg Salad

    Ingredients

    • 1 dozen hard cooked eggs, diced or XX cups Frozen diced Eggs, thawed
    • 1 cup packed fresh basil leaves
    • 4 tbsp grated parmesan cheese
    • 4 tbsp chopped pine nuts or walnuts
    • 2 small garlic cloves
    • 2/3 c. light mayonnaise
    • salt & pepper, to taste

    Directions

    1. In a food processor, add basil leaves, parmesan, nuts and garlic. Blend to a paste, then add to eggs.
    2. Add in mayonnaise, salt & pepper and mix well.
    3. Serve on whole wheat bread or with crackers. Serves 6-8.
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