Pesto Egg Salad On Toasted MultigrainFrom jo_jo_ba 1 year ago
- 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.
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