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Light & Fluffy Egg Salad Bell Pepper Boats by Daphne Oz

1
Points® value
Total Time
10 min
Prep
10 min
Serves
2
Difficulty
Easy
If you don’t like it spicy but still want the juicy, bright pop of something pickled, mince dill pickles or pickled onions and add to this mix in place of the jalapeños.

Ingredients

Bell pepper

1 item(s), medium, red or orange preferred for sweetness

Hard boiled egg

2 item(s), large

Dijon mustard

1 tsp, or up to 2 tsp

Plain low fat Greek yogurt

⅓ cup(s)

Celery

1 rib(s), medium, minced

Scallions

1 medium, minced

Pickled jalapeño peppers

1 Tbsp, chopped, finely

Tomato

2 slice(s), optional

Fresh parsley

1 Tbsp, or dill, chives, and/or basil

Table salt

1 pinch(es), or to taste

Black pepper

1 pinch(es), or to taste

Instructions

  1. Slice bell pepper in half and remove stem, seeds and any ribs. Set aside until ready to use.
  2. Grate cooked eggs over a microplane, then mix together with the mustard and yogurt until mostly smooth. Add in the celery, scallion and jalapeños, season with salt and pepper, and stir to combine. Taste and adjust seasoning as desired.
  3. Scoop half of the egg mixture into each bell pepper half. Top with a thick slice of tomato, season again with salt and pepper and top with fresh herbs of your choosing (you can also chop these and stir into the egg salad directly if you prefer). Enjoy!
  4. Serving size: 1 stuffed pepper half

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