Savory Pesto And Egg Salad Bowl
Hard-boiled eggs mashed with fragrant pesto create a vibrant and satisfying lunch bowl.
⏱ 15 min prep · 0 min cookServes 2350 cal · 18g proteinvegetariangluten freehigh protein
Ingredients
- 4 count eggs
- 3 tbsp pesto (jarred)
- 2 cup arugula
- 0.5 cup cherry tomatoes
Instructions
- 1
Boil the eggs for 9 minutes, cool them in ice water, then peel and chop them.
- 2
In a bowl, mix the chopped eggs with the pesto until well combined.
- 3
Prepare a bed of arugula on two plates.
- 4
Halve the cherry tomatoes and place them around the edges.
- 5
Divide the egg mixture between the plates and serve immediately.
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