“baked” egg salad with pesto

So after being pink-cheeked all morning in response to Abby’s way-to-nice post, (Thanks, Abby … you know it’s totally mutual) I finally have a minute when the little guy is napping and our girl is occupied with drawing monsters and such.


So I thought I’d take this opportunity to share one of my recent experiences with Pinterest.

Maybe it’s because Easter is just around the corner.  But I keep seeing these posts about “baking” eggs instead of boiling them.  Have you seen this?


Okay … so there are lots of versions of it.  Some have the eggs in muffin tins.  Some have them directly on the rack (like this one).  And the directions are really easy:

  • Put the rack in the middle of the oven.
  • Put the eggs on the rack.
  • After the eggs are in place, turn the oven on to 325 degrees and set the timer for 25 minutes.
  • When the bell rings, they are done!

And the “ladies” (the hens) have been busy this week and we have way too many eggs in our fridge (which is lucky since Easter is just around the corner and it’s likely we’ll be dying a few in the coming days).

So I decided to give it a try (using only 6 eggs in my first time out … in case of an epic fail).

baked eggs


So then I had six hard “baked” eggs.

And it was lunch time.

But we had no mayonnaise in the house, and I didn’t have the patience to make it.

But I did have leftover pesto.

And olive oil.

And a little bit of salt.

egg salad

So here’s what I did:


  • 2 hard baked eggs (peeled and chopped)
  • 1 Tablespoon dry pesto
  • 1 Tablespoon extra virgin olive oil.
  • Sea Salt (or truffle salt?) to taste.


Add all the ingredients to a small bowl and mix until well-combined.  Put it on toast.  Layer it on top of some spinach.   Eat it with a spoon.  Whatever you like.

Happy Wednesday!

– Jeanne

We’re linked up on The Nourishing GourmetKelly the Kitchen Kop and This Chick Cooks!

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