Ingredients

Instructions

1. 1
   To make the pesto, combine kale, garlic, pine nuts and Parmesan in the bowl of a food processor. Season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified. Set aside.
2. 2
   Place eggs in a large saucepan and cover with cold water by 1-inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat. Set aside for 8-10 minutes. Drain well and transfer to an ice bath to cool completely before peeling.
3. 3
   In a large bowl, roughly mash eggs with ? cup kale pesto, Greek yogurt, mayonnaise, salt and pepper, to taste.
4. 4
   Serve sandwiches on artisan bread with arugula, tomatoes and egg salad mixture.