Egg Salad with Roasted Bell Pepper Recipe

Add smoky flavor and a pop of color to ordinary egg salad with roasted bell peppers and fresh chives mixed in.

If you can find bell peppers roasted in a Paleo-friendly fat at the store, it makes your job even easier, but if not, you can always roast your own – it’s not hard, and as a bonus, you even get to pick the colors.

Egg salad is a convenient snack rich in protein and healthy fats: if you’re getting munchy, it’s a much better choice than trail mix or dried fruit. Try it with baby carrots or bell peppers sliced into wide strips (think of those tortilla chips shaped for scooping up salsa).

This variation is also a fun thing to bring to a potluck since it’s a dish you know people will like, but with an interesting twist that makes it just a little bit special.

Alternatively, you could make it into a light meal by wrapping it up in lettuce leaves, maybe with a little mustard and some fruit or other vegetables on the side.

Egg salad is such a versatile, ready-made protein that it’s hard to not find a way to eat it, especially when it tastes this good!

Egg Salad with Roasted Bell Pepper Recipe

SERVES: 4 PREP: 20 min

Ingredients

• 8 hard-boiled eggs, coarsely chopped
• 2 tbsp. fresh chives, chopped
• ⅓ cup mayonnaise
• ½ cup roasted red bell peppers, diced
• ½ tsp. paprika
• Sea salt and freshly ground black pepper

Preparation

1. Mix all the dry ingredients in a bowl.
2. Add the mayonnaise and stir until everything is well combined.
3. Season to taste, and refrigerate for 45 minutes to 1 hour.

Egg Salad with Roasted Bell Pepper Recipe

Pep up your egg salad with some colorful roasted peppers and fresh herbs.

5 from 1 vote

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Prep Time 20 mins

Total Time 20 mins

Course Salad, Side Dish

Cuisine American

Servings 4 people

Calories 289 kcal

Ingredients

  

1x2x3x

• 8 hard-boiled eggs coarsely chopped
• 2 tbsp. fresh chives chopped
• ⅓ cup mayonnaise
• ½ cup roasted red bell peppers diced
• ½ tsp. paprika
• Sea salt and freshly ground black pepper

Instructions

 

• Mix all the dry ingredients in a bowl.
  8 hard-boiled eggs, 2 tbsp. fresh chives, ½ cup roasted red bell peppers, ½ tsp. paprika
• Add the mayonnaise and stir until everything is well combined.
  ⅓ cup mayonnaise
• Season to taste, and refrigerate for 45 minutes to 1 hour.
  Sea salt and freshly ground black pepper

Nutrition

Calories: 289kcalCarbohydrates: 3gProtein: 13gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 381mgSodium: 483mgPotassium: 191mgFiber: 1gSugar: 1gVitamin A: 1248IUVitamin C: 12mgCalcium: 67mgIron: 2mg

Keyword bell pepper, egg, roasted

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