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

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Prep Time 45 mins
Total Time 45 mins


Ingredients

  • 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

Instructions

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!

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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