Egg Salad Recipe

Egg Salad Preparation

1. 1

   Boil the Eggs

   Place the eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat, then cover and remove from heat. Let them sit for 12 minutes.

2. 2

   Cool and Peel the Eggs

   Transfer the eggs to an ice bath to cool for about 5 minutes. Once cooled, peel and chop the eggs into small pieces.

3. 3

   Mix the Ingredients

   In a large bowl, combine the chopped eggs, mayonnaise, Dijon mustard, salt, black pepper, celery, red onion, and almond-basil pesto. Mix well until all ingredients are evenly combined.

4. 4

   Taste and Adjust

   Taste the egg salad and adjust the seasoning if necessary. You may add more salt, pepper, or pesto to suit your taste.

5. 5

   Serve

   Serve the egg salad on house-made honey wheat bread or as a filling for a sandwich. Enjoy!