When your income is constricted to a trickle, you begin to prioritize expenses and spending. However, I’ll admit to a period of denial; I continued to UBER Eat my way through my last month of employment. But you know what? I don’t regret it- the Chicken Shawarma from Mediterranean Kitchen and the B’Bop bowl from O’Bop are two of my favorite meals.
But now it is time to focus on the food of the unemployed. Eggs. Cheap and plentiful, eggs are an extremely versatile ingredient that lends itself well to food prep and freezer meals. Also, my roommate eats mostly keto, so this is something we can both enjoy (not that I have a problem with eating keto food- I just also like bread & money).
So, here I was looking at our fridge for something to eat and I noticed the hard-boiled eggs I made a couple days ago. MMMmmmm. An egg salad sandwich sounds delicious!
BUT! I promised you something new. So, what do I have already in my fridge or pantry to create something new for you? A new experience. Hmmm, there’s some pesto in the fridge. Pesto egg salad? Hmmm, I might be on to something here! Check out the recipe below and try to allow at least 30 minutes for it to rest in the fridge before crafting an absolutely divine pesto egg salad sandwich. 🙂
Pesto Egg Salad Recipe
- 2 hard-boiled eggs (check out the technique I used here!)
- 2 spoonfuls of mayo
- 2 spoonfuls of pesto (I use Buitoni, yum!)
- 1 spoonful of dehydrated, minced onion
- garlic powder, pepper, & salt to taste
Peel & rinse the eggs. Mash up. Add the first spoonful of mayo and mix. Add the first spoonful of pesto. Then more mayo, then more pesto. You’ll need to eye the color and consistency for now- the taste will be a little strong until after it sits for a bit. Aim for a normal egg salad consistency…which is to say, however thick or thin you want. Most important hear is that you are adding just enough pesto for flavor but not enough to turn it green. After removing from the fridge, season with garlic powder, salt, and pepper.
This was delicious in a simple sandwich with toasted multigrain bread and red onions. I hope you enjoy!