Light & Fluffy Egg Salad Bell Pepper Boats by Daphne Oz
1
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 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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