Egg Salad Stuffed Bell Peppers
Egg salads make a quick
meal, especially during the holidays. If you love bell peppers, you will like
this egg salad. In this example, the egg salad is stuffed inside a bell pepper.
You can also use leftover egg salad to stuff bell peppers. This basic egg salad
uses five ingredients to make. Here is the recipe.
Ingredients:
Mayonnaise
Hard-boiled eggs
Bell peppers
One can of corn
One tomato
Olives
Cooking time and Preparation:
Boil eggs for ten to
fifteen minutes in a pot with water. Wash and slice the bell peppers by
removing the top part of the bell peppers. Save the top part of the bell
peppers and remove the seeds of the other half of the bell peppers. In another
pot boil bell peppers for ten to fifteen minutes with the tops of the bell
peppers. Then, when the bell peppers are soft and tender, turn off the stove.
Strain the water off
and let the bell peppers cool. After that use paper towels to air dry the bell
peppers and the tops of the bell peppers. Once the eggs are boiled, strain the
water off. Then, wait for the hard-boiled eggs to cool. After that slice the hard-boiled
eggs, raw bell peppers, and tomatoes.
Mix the tomatoes, bell
peppers, and sliced eggs with mayonnaise. Next, open one can of
corn and strain the water off. Add the corn to the mix. After that stuff, the
bell peppers with the hard-boiled eggs, bell peppers, corn, and tomatoes. Later
add the olives on top of the egg salad.
You can add a little bit of lemon juice or vinegar to preserve the egg salad in the refrigerator. Egg salads make a good appetizer or a side dish. You can use low-sodium mayonnaise for this egg salad recipe. However, any type of mayonnaise can be used to make a delicious egg salad. Add more ingredients if you are serving this to many people.
This recipe serves two to
three people. Refrigerate the egg salad. Egg salads last for approximately
three days in the refrigerator. Have fun serving these stuffed egg salad bell
peppers. Happy Holidays!
* Collage and fonts from Photo Collage Editor Maker
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