So are you wondering what to do with all those dyed Easter eggs your family didn’t eat yesterday? We’ve got an #APWUapproved solution for that… Roasted Red Pepper Egg Salad Stuffed Eggs! Great for Easter Monday dinner or girls night later this week.

Roasted Red Pepper Egg Salad Stuffed Eggs

Prep Time 45 mins
Total Time 45 mins


  • 12 jumbo eggs
  • 1 cup petite diced celery
  • 1/4 tsp salt
  • 1/4 cup mayonnaise
  • 1 tsp spicy brown mustard
  • 2 tbsp minced jalapeno
  • 1 tbsp finely chopped fresh parsley
  • 3 tbsp French's Crispy Fried Onions
  • salt and pepper to taste


Place eggs in a pot (single layer) and cover with water and bring to a boil. Turn off heat and cover with lid for 12 minutes. Remove eggs, crack one at a time and start to peel under cool running water. Gently dry them with a paper towel, then slice 2/3 off the top of each egg and placing yolks in a small mixing bowl and reserving the rest of the whites.  Finely chop egg yolks and transfer to a medium-sized mixing bowl.  Add mayonnaise. celery, salt, jalapeño, roasted red pepper. parsley, and brown mustard to the egg whites and stir until combined. Fluff egg yolks with a fork and fold into the egg salad. Taste for seasoning. Fill each egg with approximately 1 tbsp of egg salad and top with crispy fried onions. Transfer the extra egg salad to a serving dish and pair with butter crackers.  Enjoy!


Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 1622kcal Calories from fat 1106
% Daily Value
Total Fat 123g 189%
Saturated Fat 32g 160%
Transfat 0g
Cholesterol 2835mg 945%
Sodium 2280mg 95%
Carbohydrate 25g 8%
Dietary Fiber 4g 16%
Sugars 5g
Protein 98g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g