Pesto Egg Salad

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  • 4Servings


  • 2 cups sugar snap peas
  • 4 eggs, hard-boiled; peeled and quartered
  • 2 tablespoons jarred pesto
  • 2 teaspoons white wine vinegar
  • Salt and pepper


Bring 4 cups water to a boil. Add peas and cook until crisp-tender, 1 minute; drain, cool and top with eggs. Drizzle with pesto and white wine vinegar; season with salt and pepper.