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.
Alternately, 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
Protein: 13g / %
Carbs: 2g / %
Fat: 26g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 8 hard-boiled eggs, coarsely chopped
- 2 tbsp. fresh chives, chopped
- 1/3 cup mayonnaise
- ½ cup roasted red bell peppers, diced
- ½ tsp. paprika
- Sea salt and freshly ground black pepper
- Mix all the dry ingredients in a bowl.
- Add the mayonnaise and stir until everything is well combined.
- Season to taste, and refrigerate for 45 minutes to 1 hour.