Egg Salad Mini Peppers Recipe

Hard-boiled eggs: These are the main part of the egg salad and provide a creamy, protein-packed base.

Mayonnaise: Adds creaminess and helps bind all the ingredients together.

Mustard: Gives a little tang and flavor to the egg salad.

Celery: Adds a fresh crunch and a mild, slightly peppery taste.

Green onions: Bring a mild onion flavor without being too strong.

Salt: Enhances all the flavors in the recipe.

Black pepper: Adds a little bit of spice and depth.

Mini bell peppers: These colorful peppers are the perfect size for holding the egg salad and add a sweet crunch.

Chopping hard-boiled eggs for this egg salad is easier than you might think, and doing it right makes your recipe taste better and look nicer. Here’s a simple way to get those pieces just right:

1. Start by peeling your eggs carefully. Tap them gently on a hard surface to crack the shell all over, then peel it off. If you peel under cold running water, it can help remove tiny bits of shell.
2. Place the peeled eggs on a cutting board. Use a sharp knife to slice them in half lengthwise.
3. Turn each half flat side down and cut into strips.
4. Finally, chop across those strips to make small, even pieces.

When your egg pieces are about the same size, the egg salad mixes better and every bite has a nice balance of flavors and textures. If the pieces are too big, it can be hard to fill the mini bell peppers without them falling apart. If they’re too small, the salad might feel mushy.

I remember the first time I tried chopping hard-boiled eggs, I ended up with big chunks and tiny bits all mixed together. It made the egg salad look messy and harder to scoop into the mini peppers. Now, I take a little extra time to cut evenly, and it makes a big difference. Also, using a sharp knife helps a lot—it cuts cleanly without squishing the eggs.

Once you’ve got your chopped eggs, mixing them with mayonnaise, mustard, and crunchy celery and green onions is a breeze. Then, spooning the creamy egg salad into the colorful mini bell peppers feels like a fun little project that’s perfect for sharing.

• hard-boiled eggs - Substitute with firm tofu: Firm tofu can mimic the texture of eggs and can be seasoned to taste similar.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and adds a tangy flavor while being lower in fat.

• mustard - Substitute with dijon mustard: Dijon mustard offers a more refined and slightly spicier flavor compared to regular mustard.

• finely chopped celery - Substitute with finely chopped cucumber: Cucumber provides a similar crunch and a refreshing taste.

• finely chopped green onions - Substitute with finely chopped chives: Chives have a mild onion flavor and can be used as a direct substitute.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can be used similarly to black pepper.

• mini halved and seeded bell peppers - Substitute with endive leaves: Endive leaves provide a crisp texture and can be used as a vessel for the egg salad.

• To keep your egg salad mini peppers fresh and delicious, store them in an airtight container. This will help maintain their crispness and prevent the egg salad from drying out.
• Place a layer of paper towels at the bottom of the container before adding the mini peppers. This will absorb any excess moisture and keep the peppers from becoming soggy.
• Store the container in the refrigerator. The egg salad mini peppers should stay fresh for up to 3 days. For the best flavor and texture, consume them within this time frame.
• If you need to prepare the egg salad in advance, you can store the egg salad mixture separately from the mini bell peppers. Keep the egg salad in an airtight container in the refrigerator for up to 3 days. When ready to serve, simply spoon the mixture into the halved peppers.
• Freezing is not recommended for egg salad mini peppers, as the texture of both the egg salad and the mini peppers will be compromised. The mayonnaise in the egg salad can separate, and the peppers can become mushy upon thawing.
• If you have leftover egg salad that you wish to freeze, do so without the mini peppers. Place the egg salad in a freezer-safe container, leaving some space at the top for expansion. Label the container with the date and freeze for up to 1 month. Thaw in the refrigerator overnight before using.
• When thawing frozen egg salad, you may notice some separation. Stir the mixture well to recombine the ingredients before serving. Note that the texture may not be as creamy as when freshly made.
• For a quick refresh, you can add a small amount of fresh mayonnaise or mustard to the thawed egg salad to restore its creaminess.

• Preheat your oven to 350°F (175°C). Place the mini bell peppers on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent the egg salad from drying out. Heat for about 10-15 minutes or until warmed through.

• Use a microwave-safe dish to arrange the mini bell peppers. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• For a quick stovetop method, place a non-stick skillet over medium-low heat. Add the mini bell peppers and cover with a lid. Heat for 5-7 minutes, turning occasionally to ensure even warming.

• If you have an air fryer, preheat it to 300°F (150°C). Place the mini bell peppers in the basket in a single layer. Heat for 5-7 minutes, checking halfway through to avoid overcooking.

• To use a toaster oven, preheat it to 350°F (175°C). Place the mini bell peppers on a small baking tray and cover with aluminum foil. Heat for 10-12 minutes or until warmed through.

• Mixing bowl: Use this to combine the chopped eggs, mayonnaise, mustard, celery, green onions, salt, and black pepper.

• Knife: Essential for finely chopping the celery and green onions, as well as halving and seeding the mini bell peppers.

• Cutting board: Provides a stable surface for chopping the vegetables and eggs.

• Spoon: Handy for mixing the egg salad mixture and for spooning it into the halved mini bell peppers.

• Measuring cups: Necessary for accurately measuring the mayonnaise and chopped vegetables.

• Measuring spoons: Useful for measuring the mustard, salt, and black pepper.

• Egg slicer: Optional but helpful for evenly chopping the hard-boiled eggs.

• Refrigerator: Used to store the prepared egg salad mini peppers if you're not serving them immediately.

Prepare ingredients in advance: Boil and peel the eggs the night before to save time on the day of preparation.

Use pre-chopped vegetables: Purchase pre-chopped celery and green onions from the store to cut down on prep time.

Mix in bulk: Double or triple the egg salad mixture and store it in the fridge for quick assembly throughout the week.

Utilize a food processor: Use a food processor to quickly chop the eggs, celery, and green onions.

Pre-fill peppers: Fill the mini bell peppers ahead of time and store them in an airtight container.