Pesto Egg Salad Sandwiches Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 8 - large eggs
  • 1/2 cups - mayonnaise
  • 1/4 cups - store-bought refrigerated pesto
  • 1 1/2 teaspoons - lemon zest
  • 4 - brioche buns
  • 1 1/2 cups - frisee
  • Directions:

    In a large saucepan fitted with a steamer basket, bring 2 inches water to a boil. Add eggs. Cover and steam over medium heat for 12 minutes.

    Transfer eggs to a bowl of ice water and let cool. Peel and chop eggs; transfer to a bowl.

    Stir in the mayonnaise, pesto and lemon zest; season with salt and pepper as desired.

    Serve on brioche buns with frisee.

    Brief Description

    Quick easy egg salad with pesto served on brioche buns with frisee.

    Main Ingredient:


    Category:  Sandwiches

    Cuisine:  Italian

    Prep Time: 15 min
    Cook Time: 12 min


    Rachael Ray Magazine

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    Posted On:

    August 24, 2017

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