Pesto Egg Salad On Toasted Multigrain
From jo_jo_ba 12 years ago
- 15 minutes to make
- Serves 8
A new way to brighten up those Easter egg leftovers! If you’re having an Easter party, you can serve these open-faced on thin slices of baguette as crostini. Part of my "Springtime Celebrations" recipe e-book: http://new-tritionblog. Read more blogspot.ca/2012/03/healthy-springtime-celebrations-recipe.html See less
Ingredients
- 16 slices whole grain, crusty bread (preferably sourdough) – I humbly suggest multigrain bread Extraordinaire shopping list
- 6 large hard-boiled eggs shopping list
- ¼ cup basil pesto shopping list
- 2 tbsp balsamic vinegar shopping list
- 1 tbsp Dijon mustard shopping list
- ¼ tsp black pepper shopping list
How to make it
- Preheat the oven to 400°F. Place the bread slices on baking sheets and bake on the top rack of the oven for 6-7 minutes, until lightly toasted. Set aside.
- Peel the eggs into a large bowl and mash gently with a fork or potato masher.
- Stir in the pesto, vinegar, mustard and pepper until incorporated.
- Build sandwiches as you like them (I suggest slices of roasted red pepper and leaf lettuce) and enjoy.
The Groups
-
On A Budget
559 members -
Cooking With Kids
38 members -
Whole Foods
142 members -
No Sugar Low Sugar Cooking
94 members -
Family Favourites
134 members -
Unusual Combinations
82 members -
All Holidays
135 members -
School Lunches And Snacks
76 members -
The Art Of Healthy Living
58 members -
Ethnic Family Traditions Our Heritage Together
136 members
Reviews & Comments 1
-
All Comments
-
Your Comments