Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nunc nec faucibus diam. Praesent interdum auctor lacus, sit amet aliquet justo vestibulum et. Morbi pretium lectus in ligula volutpat, eget cursus arcu lacinia. Sed non libero felis. Etiam non enim dui. Nam at sagittis mi.

Ingredients

  • 6 NestFresh Eggs
  • 1 cup kale
  • 1/2 cup fresh basil
  • 1/4 cup walnuts
  • 3 tablespoons parmesan cheese
  • 1 clove garlic
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 2/3 cup light mayonnaise

Directions

  1. Place eggs in a medium sized pot covered with cold water.
  2. Cook on medium heat until water is boiling.
  3. Once water is boiling, cover pot and remove from heat. Allow to rest for 15 minutes.
  4. Carefully remove eggs from hot water and run under cold water until cool enough to touch.
  5. Remove shells and slice egg in half. Remove cooked yolk and place cooked egg white on serving platter. Continue with the remaining eggs.
  6. In a food processor, blend kale, basil, walnuts, parmesan cheese, garlic and salt and pepper until combined.
  7. Add mayonnaise and egg yolks and pulse until smooth.
  8. Spoon pesto filling in to a plastic sandwich or piping bag. Cut off the corner and pipe into cooked egg whites.
  9. Cover and chill for at least 30 minutes before serving.
f

Nutrition

Per serving: 100 calories, 8 g protein, 12 g carbohydrates, 2 g fat, 0 g saturated, 0 mg cholesterol, 3 g fiber, 26 mg sodium

h

Recipe Details

Yield: 6 servings 

Serving: 2 egg halves

Dietary Restrictions: Vegetarian