Food Recipes Pesto Egg Salad Toasts Be the first to rate & review! A simple stir-together pesto brings new life to beloved egg salad. By Melissa Gray Melissa Gray Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith. She attended The Culinary Institute of America in Hyde Park, New York, where she studied Culinary Arts and Culinary Arts Management. She's been working in food publishing since 2015 and joined the Dotdash Meredith test kitchens in 2019. During her career, she has developed over 1,500 original recipes and food styled in hundreds of photoshoots. Real Simple's Editorial Guidelines Published on April 13, 2022 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 25 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Egg salad gets a dinner-worthy upgrade from a stirred walnut pesto that's as simple as it gets. Toasted walnuts, garlic, olive oil, Parmesan, basil, and lemon juice make a classic pesto base. Rich whole-milk yogurt adds wonderful body to round out the dressing. Then fold in roughly chopped hard-boiled eggs for a delicious and super creamy toast topper. A bed of peppery arugula balances the richness of this no-mayo egg salad. Using yogurt instead of mayonnaise adds extra protein and limits fat in this nostalgic and satisfying meal. Pro tip: Shop for high-quality crusty bread for maximum enjoyment. Ingredients 6 large eggs ¼ cup chopped walnuts 1 clove garlic, grated (1/4 tsp.) 3 tablespoons olive oil, divided 2 tablespoons finely grated Parmesan cheese, plus more for serving ½ teaspoon kosher salt, divided ¼ cup finely chopped basil, plus more for serving 1 ½ teaspoons fresh lemon juice (from 1 lemon), divided ⅓ cup plain whole-milk strained yogurt, such as Greek 3 cups packed baby arugula 4 1/2-in.-thick slices sourdough bread, toasted Freshly ground black pepper, for serving Directions Bring a medium saucepan of water to a boil. Add eggs; cook for 9 minutes. Meanwhile, heat a skillet over medium-high. Add walnuts; toast, stirring, for 2 to 3 minutes. Remove eggs from pan once cooked. Lightly crack and place in a bowl of ice for 5 minutes. Peel and chop. Combine garlic, 2 tablespoons oil, cheese, 1/4 teaspoon salt, basil, 1 teaspoon lemon juice, and yogurt in a large bowl. Gently fold in eggs and walnuts, reserving 1 tablespoon walnuts for serving. Combine arugula and remaining 1 tablespoon oil, 1/2 teaspoon lemon juice, and 1/4 teaspoon salt in a bowl. Divide among toasts. Top with egg salad, reserved walnuts, pepper, basil, and cheese. Rate it Print Nutrition Facts (per serving) 454 Calories 25g Fat 38g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 454 % Daily Value * Total Fat 25g 32% Saturated Fat 5g 25% Cholesterol 251mg 84% Sodium 670mg 29% Total Carbohydrate 38g 14% Dietary Fiber 2g 7% Total Sugars 6g Protein 30g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.