Creating this Pesto Egg Salad is simple. Follow these steps to ensure a delicious outcome:

1. Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil over high heat. Once boiling, cover the pot, turn off the heat, and let sit for 12-14 minutes.
2. Cool the Eggs: After 14 minutes, transfer the eggs to an ice-water bath to cool. Let them sit for about 5 minutes.
3. Peel the Eggs: Once cooled, peel the eggs and rinse them under cold water to remove any bits of shell.
4. Chop the Eggs: In a large bowl, chop the boiled eggs into bite-sized pieces.
5. Mix the Dressing: In a separate bowl, combine the pesto sauce, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Whisk until smooth.
6. Combine Ingredients: Gently fold the dressing into the chopped eggs. If desired, add diced red onion and cherry tomatoes for extra flavor and texture.
7. Taste and Adjust: Taste the salad and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice as preferred.
8. Chill (Optional): For optimal flavor, let the egg salad sit in the refrigerator for about 20 minutes before serving. This allows the flavors to meld together.
9. Serve: Serve chilled or at room temperature. Consider garnishing with fresh basil leaves for a pop of color and flavor.

These straightforward steps will guide you in making an amazing Pesto Egg Salad that is bound to impress everyone at your table!