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Egg Salad Sandwiches with Lemon, Walnut Pesto and Avocado / Coop to Kitchen
Ingredients
  • 4 hard cooked eggs, cooled and peeled
  • ¼ cup mayonnaise ( homemade or store bought)
  • Juice from half a lemon (about 1 tablespoon)
  • Zest from half a lemon (about ½ tablespoon), reserve some for garnish
  • ¼ cup diced celery
  • 1 tablespoon sliced scallions
  • 4 slices of bread (I like to use whole wheat or multi-grain)
  • Basil walnut pesto
  • Avocado, thinly sliced
  • Leafy greens (such as spinach, lettuce, or chard)
  • Fresh dill for garnish
  • Kosher salt
  • White pepper
  • subheading: Basil Walnut Pesto:
  • 2 cups fresh basil leaves
  • 3 to 4 garlic cloves
  • ½ cup walnuts
  • ½ to ¾ cup roasted walnut oil (or olive oil)
  • ½ cup freshly grated Parmesan cheese
  • ⅛ teaspoon kosher salt
  • Fresh ground black pepper
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