Pesto Egg Salad Sandwiches

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pesto egg salad sandwiches

Recipe by Christina Stanley

  • 4Servings


  • 8 large eggs
  • 1/2 cup mayonnaise
  • 1/4 cup store-bought refrigerated pesto
  • 1  1/2 tsp. lemon zest
  • 4 brioche buns
  • 1  1/2 cups frisée


In large saucepan fitted with steamer basket, bring 2 inches water to a boil. Add eggs. Cover and steam over medium, 12 minutes. Transfer to bowl of ice water and let cool. Peel and chop eggs; transfer to bowl. Stir in mayonnaise, pesto and zest; season. Serve on brioche buns with frisée.