Recipe: Hard Boiled Eggs with Pesto | Chris Kresser
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Recipe: Hard Boiled Eggs with Pesto


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hard boiled eggs with pesto recipe
Pesto gives your hard boiled eggs extra zing.

Enjoy this easy, delicious snack – perfect for bringing to work or part of a nice breakfast.

Type of dish: Snack
Equipment: Food processor, pot with lid
Servings: Makes 1-2 servings.


  • 4 eggs
  • 1 cup fresh basil, packed
  • 1 large or 2 small cloves garlic, peeled and roughly chopped
  • 3 TB pine nuts, lightly toasted or raw
  • 1/4 cup olive oil
  • salt to taste -about 1/8 to 1/4 tsp
  • a few grinds black pepper


  1. Hard boil the eggs. Bring a pot of water to a simmer. Use enough water so that the eggs will be fully covered by a couple of inches once they are added.
  2. When the water comes to a simmer, gently lower the eggs into the water using a large spoon or ladle.
  3. Cover, and reduce the heat to low to maintain a very low simmer. Let eggs cook like this for 12 minutes. Avoid over-cooking the egg, which will result in a dark ring around the yolk.
  4. Remove the eggs with a slotted spoon and place them into a bowl of cold water. Once cooled, peel off their shell.
  5. Meanwhile, make the pesto. Place the basil, garlic, pine nuts, salt, and pepper in a food processor. Pulse for a few seconds to create a chunky mixture.
  6. Add the olive oil 1 TB at a time to create a more fluid mixture.
  7. Plate the eggs and spoon the pesto around or on top of the eggs.


  1. This looks delicious!
    What’s the word on Pine Nuts? I don’t eat them often. Are they really nuts or more like peanuts (which are more bean and therefore not considered for strict Paleo)

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