Pesto Egg Salad - 8.8g Carbs, 0g Fiber
By The Nourished Kitchen VIA WebMD Recipe from Foodily.com
Pesto egg salad offers a unique fresh and herbaceous alternative to
classic egg salad. The vibrant, clean flavors of basil and flat-leaf
parsley offer a charming twist on a classic dish.
6 hard-boiled eggs, chopped fine
1/2 cup fresh Italian flat-leaf parsley, minced
1/2 cup fresh basil, minced
1 clove garlic, minced
1 shallot, minced
2 scallions, white and light green parts, minced
1/2 cup low-fat mayonnaise
Unrefined sea salt, to taste
Paprika and Bibb lettuce, to serve
Combine chopped eggs, herbs, garlic, shallot, scallions together in
a mixing bowl.
Fold homemade mayonnaise into the mixture of eggs and herbs until
they're well-coated.
Season gently to taste with unrefined sea salt.
Serve over lettuce, seasoned with paprika.
Servings: 4
Nutrition per Serving:
215 Calories, 16.4g Fat, 3.5g Saturated Fat, 287mg Cholesterol,
303mg Sodium, 8.8g Carbs, 0g Fiber, 8.9g Protein
