Zesty Egg Salad Bowl Recipe

Served in a pesto bread bowl, this basil egg salad is a gourmet presentation.

Zesty Egg Salad Bowl Recipe

How To Make Zesty Egg Salad Bowl

Flavored with a zesty Italian salad, it makes a difference to this egg salad bowl recipe.

Prep: 15 mins
Cook: 20 mins
Total: 40 mins


  • 8 hard-cooked eggs
  • 1 tomato, seeded and diced
  • 1 ½ tsp sweet leaf basil, ground
  • 1 cup cucumber, peeled, de-seeded, and diced
  • 1 lb loaf pesto bread, (round loaf)
  • 2 oz bacon, pre-cooked
  • ½ cup fat-free Zesty Italian salad dressing


  1. Place eggs in large pan.
  2. Cover with water and bring to a boil.
  3. Cover, remove from heat, and let stand 15 - 17 minutes.
  4. Place eggs in cold water.
  5. Peel when cooled.
  6. Cut top off round pesto loaf.
  7. Make a bread bowl, leaving about ½ inch wall of bread. Cut 1 cup of the leftover bread into cubes and toast in the oven for about 5 minutes at 350 degrees F.

  8. Dice eggs, tomato, and cucumber.
  9. Heat bacon in microwave until crisp and then chop coarsely.
  10. In a large bowl combine tomato, basil, eggs, cucumber, and bacon.
  11. Add salad dressing and toss lightly to mix.
  12. Just before serving, mix in toasted bread and transfer salad to the hollowed out pesto loaf.


  • Sugar: 1g
  • :
  • Calcium: 59mg
  • Calories: 275kcal
  • Carbohydrates: 34g
  • Cholesterol: 192mg
  • Fat: 9g
  • Fiber: 2g
  • Iron: 1mg
  • Monounsaturated Fat: 1g
  • Polyunsaturated Fat: 1g
  • Potassium: 165mg
  • Protein: 14g
  • Saturated Fat: 3g
  • Sodium: 771mg
  • Vitamin A: 420IU
  • Vitamin C: 3mg
Nutrition Disclaimer
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