Ingredients
12 eggs1/4 cup yogurt
2 celery sticks
For the pesto:
1 cup basil
1/4 cup olive oil 1/4 cup
parmesan cheese
1/4 cup pine nuts (you can also use a cheaper nut like cashews or walnuts)
2 cloves garlic, chopped
1/4 tsp salt
How to:
To boil the eggs, place them in a large saucepan and cover with water. Bring the water to a boil.
Once the water starts to boil, remove the saucepan from the heat, cover, and let sit for 12 minutes.
Remove the eggs from the saucepan with a slotted spoon and place them in a colander. Run cold water over the eggs until they are no longer hot.
Once the eggs have cooled to room temperature, peel them and chop them into small pieces.
Cut the celery in half lengthwise, then chop into small pieces.
In a large bowl, combine the eggs, celery, yogurt, and all of the pesto. Mix well.
Add salt and pepper to taste.
Serve or store in the refrigerator for several days.
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