Transform boring egg salad with Primal Kitchen®Pesto Mayo and roasted garlic. We served the egg salad in endive leaves, but you can also use celery, lettuce, or nori sheets. To avoid the garlic from touching aluminum foil when roasting, first wrap the cut head of garlic with a piece of parchment to make a pouch, and fold the parchment over the top, then wrap the foil around the parchment to make a sealed pouch.
Preheat the oven to 350ºF. Cut off the top of a head of garlic and drizzle the exposed cloves with a little bit of avocado oil. Wrap the head of garlic up tightly in a small piece of parchment and then wrap a piece of foil around the parchment to make a sealed pouch.
Place in the oven for about 20 minutes, or until the cloves of garlic are softened and golden. Squeeze out about 3–4 of the roasted cloves of garlic and mash them.
Meanwhile, bring a pot about half full of water to a boil on your stovetop. Add a pinch of salt to the water. When the water reaches a boil, carefully place the eggs into the water using a spoon.
Allow the eggs to boil for 12 minutes, then drain the water. Fill the pot with cold water, then drain the water and fill it one more time with cold water. Allow the eggs to rest for 15 minutes.
Carefully peel the eggs and mash them with a fork. Mash 3–4 cloves of the roasted garlic into the eggs. Add the Primal Kitchen Pesto Mayo and mash until well combined. Season with salt and pepper to taste and a few pinches of dried basil.
Serve the egg salad in endive leaves. Top with fresh black pepper and a sprinkle of dried or fresh basil.
Nutrition Information (¼ of egg salad):
Calories: 239 Total Carbs: 1 gram Net Carbs: 1 gram Fat: 21 grams Protein: 12 grams
A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.