This egg salad has a healthy twist with the addition of kale to pesto!

Kale is a popular green, but despite all the hype about it, I could not really love it. It was almost “harsh” as a green. And it had a little too much bite. Before I gave up kale forever, I decided I would use some of the leftover greens to make a homemade pesto. I didn’t expect much from the pesto, but I was surprised by how much I liked it.

This “harshness,” or sharpness, of kale was actually a great advantage for the pesto. It allowed the flavors to really come through without overpowering the palate. This pesto magic was added to a Greek yogurt and egg salad mix, just enough for a fun herbaceous spring twist.

It will be a regular in our home. It’s been on the table three times already this week.


  • Eight large eggs
  • 1/4 cup Greek yogurt
  • Three tablespoons mayonnaise
  • To taste, add Kosher Salt and freshly ground Black Pepper
  • Toasted baguette cut into 3-4 equal portions to be served
  • Serving size: 2 cups of arugula
  • Two Roma tomatoes thinly sliced for serving

For the Kale Pesto

  • Kale leaves – 1 1/2 cups
  • Peel two garlic cloves
  • Pine nuts, three tablespoons
  • Parmesan cheese, 1/4 cup
  • 1/3 cup STAR Extra Virgin Olive Oil
  • To taste, add Kosher Salt and freshly ground Black Pepper


  • For the pesto, place kale, pine nuts, garlic, and Parmesan into the bowl of your food processor. Season with salt and pepper to taste. Add olive oil slowly to the motor while it is running. Set aside.
  • Cover the eggs with 1 inch of cold water in a large pan. Bring to a rolling boil and simmer for one minute. Cover the eggs with a lid that fits snugly and remove them from heat. Set aside for 8-10 minutes. Let the eggs cool and drain well before peeling or dicing.
  • In a large mixing bowl, mash the eggs roughly with 1/4 cup of kale pesto. Add Greek yogurt, Mayonnaise, and salt to taste.
  • Serve the egg salad on a baguette with arugula and tomatoes.

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