Egg Salad Stuffed Peppers by @thefeedfeed

15 min

3 servings

🥚

150 g

Hard-boiled eggs

🌶️

14 g

Jalapeño

🧅

20 g

Red onion

🍇

5 ml

Red wine vinegar

🥚

15 g

Mayonnaise

🌼

5 g

Dijon mustard

🧂

Kosher salt

⚫

Black pepper

🫑

160 g

Bell pepper

🌶️

0.5 g

Paprika

🧅

6 g

Green onions

🍘

36 g

Rice cakes

  1. Peel
    • hard-boiled egg

    Peel the 3 hard-boiled eggs and separate the yolks from the whites.

  2. Place
    • hard-boiled egg

    Place the egg yolks in the medium bowl and finely chop the egg whites.

  3. Add
    • jalapeño pepper
    • red onion
    • red wine vinegar

    Add the chopped jalapeño, red onion, red wine vinegar, mayonnaise, and Dijon mustard to the yolks.

  4. Mash
    • hard-boiled egg
    • jalapeño pepper
    • red onion

    Mash the yolk mixture with a fork and stir it until creamy.

  5. Season
    • kosher salt
    • Hard-boiled eggs

    Season the egg salad with kosher salt and black pepper to taste.

  6. Fold
    • hard-boiled egg

    Fold the chopped egg whites into the creamy yolk mixture and taste the filling.

  7. Cut
    • bell pepper

    Remove the seeds from the bell pepper and cut it into wedges or cups.

  8. Spoon
    • bell pepper
    • hard-boiled egg

    Spoon the egg salad into the bell pepper wedges or cups.

  9. Garnish
    • paprika
    • green onion

    Garnish with paprika and sliced green onion, if using.

  10. Serve
    • rice cake
    • cracker
    • Hard-boiled eggs

    Serve immediately with rice cakes or crackers, or refrigerate the egg salad until assembly.

Egg Salad Stuffed Peppers by @thefeedfeed

15 min

3 servings

🥚

150 g

Hard-boiled eggs

🌶️

14 g

Jalapeño

🧅

20 g

Red onion

🍇

5 ml

Red wine vinegar

🥚

15 g

Mayonnaise

🌼

5 g

Dijon mustard

🧂

Kosher salt

⚫

Black pepper

🫑

160 g

Bell pepper

🌶️

0.5 g

Paprika

🧅

6 g

Green onions

🍘

36 g

Rice cakes

Preparation Steps

  1. Step 1/10

    Peel the 3 hard-boiled eggs and separate the yolks from the whites.

    🥚hard-boiled egg
    🔪knife
    🪵cutting board
    🥣medium bowl

  2. Step 2/10

    Place the egg yolks in the medium bowl and finely chop the egg whites.

    🥚hard-boiled egg
    🥣medium bowl
    🔪knife
    🪵cutting board

  3. Step 3/10

    Add the chopped jalapeño, red onion, red wine vinegar, mayonnaise, and Dijon mustard to the yolks.

    🌶️jalapeño pepper
    🧅red onion
    🍇red wine vinegar
    🥚mayonnaise
    🌼Dijon mustard
    🥣medium bowl
    🥄spoon

  4. Step 4/10

    Mash the yolk mixture with a fork and stir it until creamy.

    🥚hard-boiled egg
    🌶️jalapeño pepper
    🧅red onion
    🍇red wine vinegar
    🥚mayonnaise
    🌼Dijon mustard
    🥣medium bowl
    🍴fork

  5. Step 5/10

    Season the egg salad with kosher salt and black pepper to taste.

    🧂kosher salt
    ⚫black pepper
    🥣medium bowl
    🥄spoon

  6. Step 6/10

    Fold the chopped egg whites into the creamy yolk mixture and taste the filling.

    🥚hard-boiled egg
    🥣medium bowl
    🥄spoon

  7. Step 7/10

    Remove the seeds from the bell pepper and cut it into wedges or cups.

    🫑bell pepper
    🔪knife
    🪵cutting board

  8. Step 8/10

    Spoon the egg salad into the bell pepper wedges or cups.

    🫑bell pepper
    🥚hard-boiled egg
    🥄spoon

  9. Step 9/10

    Garnish with paprika and sliced green onion, if using.

    🌶️paprika
    🧅green onion
    🔪knife
    🪵cutting board

  10. Step 10/10

    Serve immediately with rice cakes or crackers, or refrigerate the egg salad until assembly.

    🍘rice cake
    🍪cracker

Composition

Ingredients

Types

Vegetables, Condiments, Seasonings

Ingredients

Hard-boiled eggs, Jalapeño, Red onion, Red wine vinegar, Mayonnaise, Dijon mustard, Kosher salt, Black pepper, Bell pepper, Paprika, Green onions, Rice cakes

Notes

Hard-boiled eggs (large), Jalapeño (small, seeded and finely chopped), Red onion (finely chopped), Kosher salt (to taste), Black pepper (freshly ground, to taste), Bell pepper (large, or 3 mini, seeded and cut into wedges or cups), Paprika (optional, for garnish), Green onions (optional, thinly sliced, for garnish), Rice cakes (optional, for serving, or crackers)

Allergens

Eggs, Mustard

Dietetics

Dietary regimen

Low-carbohydrate, Ketogenic, Vegetarian

Calories

156 kcal

Macro nutrients

Protein: 8g, Fat: 11g, Carbohydrates: 7g, Fiber: 2g, Sugar: 4g

Nutritional Information

Minerals

Sodium: 310mg, Potassium: 210mg, Iron: 1.4mg

Vitamins

Vitamin C: 64mg, Vitamin A: 720IU, Vitamin B12: 0.8mcg

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

medium bowl, knife, cutting board, fork, spoon

Appliances

to inform

Type

Type

Type Of Dish

Salad, Side Dish, Starter, Main Course, Snack

Occasions

Lunch, Brunch, Picnic, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@thefeedfeed

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Crisp, Crunchy

Flavors

Tangy, Savory, Spicy, Peppery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Store egg salad in an airtight container,Keep at 4°C or below,Assemble peppers shortly before serving), freezer : (Not recommended because mayonnaise and bell peppers lose texture when frozen)