Jul 10, 2013 09:39 Pesto Egg Salad Sandwich Pesto Egg Salad Sandwich Lucy Danziger July 10, 2013 Comments Advocate-tested recipe Pesto Egg Salad Sandwich Serves 4. Recipe is from “The Drop 10 Diet Cookbook: More Than 100 Tasty, Easy Superfood Recipes That Effortlessly Peel Off Pounds” by Lucy Danziger, who says this recipe includes the super foods artichokes, eggs and yogurt. 8 eggs 6 ozs. artichoke hearts (1 cup), chopped 1/2 cup light mayonnaise 1/2 cup plain low-fat yogurt 1 tsp. Dijon mustard 1 tsp. hot sauce 1/2 cup chopped basil 1/2 cup chopped chives 4 whole-wheat wraps 1. Place the eggs in a small saucepan. Cover completely with cold water and bring to a boil over high heat. Turn the heat off and rest, covered, for 15 minutes. Rinse the eggs under cold running water. Crack the eggs and discard the shells. 2. Chop the eggs and place in a large bowl. Add the artichokes, mayonnaise, yogurt, mustard, hot sauce, basil and chives. Gently fold the mixture together until the mayonnaise evenly coats the eggs. 3. Spoon 1/2 cup of the filling in the center of each wrap. Roll up and serve immediately or wrap in plastic wrap and refrigerate up to 4 hours, until ready to serve. Nutritional analysis per serving: 448 calories, 23 grams protein, 25 grams fat (5 grams saturated), 36 grams carbohydrates, 8 grams fiber and 1,089 milligrams sodium. Chef’s note: Try this eggy filling for breakfast by serving it warm on whole-grain toast. With a hefty 20 grams of protein, it helps jump-start your metabolism for the day.