These Egg Salad Stuffed Bell Peppers are a flavorful, low-carb twist on a classic dish — perfect for anyone following a keto or paleo lifestyle. Packed with creamy eggs, zesty mustard, and crunchy celery, each bite delivers satisfying texture and taste. They’re quick to make, require no cooking beyond boiling eggs, and are ideal for busy weekdays or meal prepping. Whether you’re watching your carbs or just want a healthy snack, these stuffed peppers are as nutritious as they are delicious.
Ingredients
- 4 hard-boiled eggs, chopped
- 2 medium bell peppers, halved and deseeded
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh chives
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp diced celery (optional for crunch)
Instructions
- Begin by hard-boiling the eggs if not already prepared. To do this, place the eggs in a saucepan, cover with water, bring to a boil, then turn off the heat and let them sit covered for 10-12 minutes. Cool under cold water, peel, and chop.
- Wash the bell peppers thoroughly, slice them in half lengthwise, and remove the seeds and membranes. Set the cleaned halves aside to be used as edible “boats” for the egg salad.
- In a medium mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, garlic powder, and chopped fresh chives.
- Add salt and pepper to taste, adjusting seasoning as desired. If using diced celery for added crunch, stir it in at this point.
- Mix all the ingredients gently with a spoon or fork until well combined, being careful not to mash the eggs too much.
- Place the bell pepper halves on a serving plate or tray, cut side up, creating a shallow cavity for the filling.
- Spoon the egg salad mixture evenly into each bell pepper half, pressing lightly so it holds together without overflowing.
- Serve immediately for a cool, fresh meal, or refrigerate for 30 minutes to chill before serving if preferred.
Nutritional Information
Serving Size: 2 bell pepper halves
Calories: Approximately 250 per serving
Protein: 9g
Fat: 21g
Carbohydrates: 6g
Fiber: 2g
Net Carbs: 4g
Storage & Modifications
This dish can be stored in an airtight container in the refrigerator for up to 2 days. For the best texture, store the egg salad filling separately from the bell pepper halves and assemble just before serving.
To modify the flavor, try adding a dash of smoked paprika or a bit of minced red onion. You can also swap mayonnaise for Greek yogurt for a lighter variation, though it may alter the keto profile slightly. Using colored bell peppers (red, yellow, or orange) adds natural sweetness and visual appeal.
Nutritional Information
Calories: 260
Protein (g): 11
Fat (g): 22
Carbohydrates (g): 6
Fiber (g): 2
Sugar (g): 3
Sodium (mg): 380
Storage Instructions
Store leftover egg salad stuffed bell peppers in an airtight container in the refrigerator. They will keep fresh for up to 3 days. It’s best to store the egg salad separately from the bell peppers if you plan on making them ahead of time, then assemble just before serving to maintain optimal texture. This dish does not freeze well, as the mayonnaise-based egg salad can separate and the peppers can become watery when thawed.
Reheating Instructions
These stuffed bell peppers are best enjoyed cold or at room temperature. Reheating is not typically recommended as it can affect the texture and flavor of the egg salad. However, if you prefer them slightly warm, remove the egg salad from the peppers and gently heat the hollowed pepper halves in the microwave for 15–20 seconds, then spoon the salad back in before serving.
Modifications and Add-Ins
To enhance the nutritional value while staying paleo-friendly, consider adding chopped avocado for healthy fats and extra fiber, or sliced radishes for a crunchy, antioxidant-rich boost. Diced cooked chicken can increase the protein content, making the dish more filling. Fresh herbs like parsley or dill can add micronutrients and depth of flavor. Swapping in a paleo-approved avocado oil mayo can also add healthy monounsaturated fats without altering the overall flavor profile.
