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Pesto Egg Salad with Drop Biscuits

Yields12 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Perfect for brunch or afternoon tea. Sun-dried tomatoes add a savory punch to these biscuits, while the basil pesto gives egg salad an herbaceous flair.

Pesto Egg Salad with Drop Biscuits

For the biscuits:
 2 cups all-purpose flour
 1/2 cup milk
 1/4 cup Colavita Extra-Virgin Olive Oil
 1 tsp sugar
 1 tablespoon baking powder
 1 teaspoon salt
 ½ cup Colavita Sun-dried Tomatoes, drained and finely chopped
For the egg salad:
 6 hard boiled eggs
 ¼ cup mayonnaise
 ½ tsp salt freshly ground black pepper
 1 jar Colavita Pesto
First make the biscuits.
1

Preheat oven to 425°F degrees

2

Combine all the dry ingredients in a large bowl.

3

Add the Colavita olive oil and milk. Stir until just combined. Fold in the sundried tomatoes.

4

Drop tablespoon sized pieces of dough on a cookie sheet lined with parchment paper.

5

Bake the biscuits for 12-15 minutes, until lightly browned.

6

Allow the biscuits to cool. Once cool, slice in half with a serrated knife. You can pre-make the biscuits up to 1 day ahead.

7

Store them in an air-tight container at roomtemperature.

Now make the egg salad.
8

Combine the eggs and mayonnaise in a medium bowl.

9

Using a fork, mash the ingredients together, mixing until you achieve your desired consistency.

10

Season with salt and pepper.

11

Smooth a teaspoon sized amount of Colavita Pesto Sauce onto one half of the biscuit.

12

Dollop a tablespoon sized amount of egg salad on top of the pesto.

13

Top with the other half of biscuit.

14

Repeat until all mini biscuits have been used.

15

Serve immediately with an Earl Grey tea.

Nutrition Facts

Servings 12