Pesto Egg Salad

Spring has sprung and lighter foods are on the menu.  You are going to L O V E this recipe, super easy and versatile.  You can use this on sandwiches, on crostini or with roasted garlic Triscuits.  Switch out the egg and use shredded chicken - yum.

1 dozen hard-boiled eggs, medium chopped
2/3 c. mayonnaise
1/3 c. sour cream
2 tbsp. Archer Farms Basil Pesto
2 large garlic cloves, minced
1/4 c. Archer Farms Shredded Parmesan Cheese
1/4 tsp. salt

Add all of the ingredients together in a bowl and gently stir together to combine.  Cover and refrigerate for at least six hours for the flavors to meld and salad to set up.  Enjoy!

1 comment:

  1. Sounds fabulous! Can't wait to try it. Thanks!