Recipe
Salad
Peck o' Peppers Egg Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. bottled reduced-fat vinaigrette dressing | ||
| ½ tsp. salt, optional | ||
| 2 ½ c. chopped green, sweet red and/or yellow bell peppers | ||
| ¼ c. finely chopped onion | ||
| 2 c. cooked small pasta shells | ||
| 6 hard-cooked eggs, cut in wedges | ||
| 6 medium sweet green, red and/or yellow bell peppers |
Directions
- In a large bowl, stir together vinaigrette dressing and salt. Add chopped bell peppers and onion. Toss until evenly coated with dressing. Gently stir in pasta and eggs. Cover and chill to blend flavors.
- Cut tops off whole bell peppers. Remove seeds. Scallop or sawtooth pepper edges, if desired.
- Fill each pepper with about 1 cup of the salad mixture.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 213mg
- Sodium: 320mg
- Total Carbohydrates: 19g
- Protein: 11g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 240%
0%
Iron 15%
0%
Calcium 6%
Recipe Source:
American Egg Board.