Mediterranean Egg Salad with Bell Pepper Scoops

Name: Mediterranean Egg Salad with Bell Pepper Scoops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 6 large eggs; 3 tablespoons mayonnaise; 1 teaspoon mustard; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 scallions (chopped); 1 tablespoon kalamata olives (chopped - add more to taste); 2 cups mixed greens (I used spinach and arugula); 2 bell peppers (mixed colors - cut into long strips (about 1-inch wide)); 2 radishes (optional, very thinly sliced)

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This Mediterranean Egg Salad with Bell Pepper Scoops is a fun twist on the classic! Instead of bread or crackers, this salad is enjoyed with colorful bell pepper strips that double as crunchy “scoops.” It’s light yet satisfying, packed with protein, and makes a beautiful presentation for lunch, meal prep, or even as a healthy appetizer.

Mediterranean egg salad with bell pepper scoops served on greens.

Like my Vegetable Pasta Salad with Ribbon-Style Veggies and my Duck Breast with Date Pâté, this recipe came to me one night just before falling asleep. I like coming up with new recipes at night when everything is calm and quiet. It also helps me relax and drift off to sleep. Later, I test and play with the ingredients until I’m happy with the final result (and my family approves, of course!). Since I’m currently following a low-carb diet, I wanted something fresh, satisfying, and fun to eat. That’s how this Mediterranean Egg Salad with Bell Pepper Scoops was born.

Recipe Overview

⏱️ Ready in: 20 minutes
🍽️ Servings: 4 people
💪 Diet-Friendly: Gluten-Free, Low-Carb, Mediterranean Diet, Vegetarian

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Recipe Overview
Why You’ll Love This Recipe
Ingredients
Substitutions and Variations
Step-by-Step Instructions
Top Tips
Frequently Asked Questions
Serving suggestions
Other delicious salad recipes
Recipe
Comments

Why You’ll Love This Recipe

It's fun to eat: The bell pepper scoops make it entertaining and fun for not only kids, but adults too.
Healthy & low-carb: A lighter twist on traditional egg salad without bread or crackers.
Quick & easy: Like this nut-free Pesto Orzo Salad with Grilled Corn, it's ready in under 30 minutes, using simple ingredients.
It's family-approved: Creamy, crunchy, and flavorful. Even picky eaters will enjoy it!
It's versatile: Like my 7-Layer Taco Salad and my Chicken Macaroni Salad, this egg salad is perfect for lunch, appetizers, potlucks, or holiday spreads.

Ingredients

Eggs: The base of our salad. They're creamy, protein-rich, and filling. We'll be using hard-boiled eggs. If you’re interested in learning more about eggs, check out my egg yolk color, shell color, and egg labels guide.
Green onion: Adds a mild onion bite without overpowering the salad.
Kalamata olives: Like in this Salmon and Quinoa Salad, kalamata olives add a briny, Mediterranean touch. If you’re not an olive fan, you can use fewer or skip them altogether.
Mayonnaise & Dijon mustard: For the creamy dressing. Dijon adds a subtle tang that balances the mayo.
Bell peppers: Choose firm, sweet peppers in different colors for crunch and a beautiful presentation.
Radishes: To optionally use as a thinly sliced garnish. They just add a bit of crispness and a pop of red.

See the recipe card below for the full ingredient list and exact measurements.

Substitutions and Variations

Mayo: You can also use Greek yogurt for a lighter version or half mayo/half yogurt for balance.
Olives: Swap kalamata for black or green olives, or use capers or diced pickles (like in this Hearty Pickle Soup Recipe) instead.
Peppers: You could also use cucumber slices.
Add some herbs: Add chopped dill, parsley, or cilantro for more flavor.
Add some cheese: A sprinkle of feta or goat cheese would work great too.
Protein: For the non-vegetarians, adding canned tuna or cod liver to the salad is also delicious. The taste would be similar to these Cod Liver Deviled Eggs or these 5-Ingredient Tuna Salad Deviled Eggs Recipe.

Step-by-Step Instructions

Below is a quick summary of how to make this recipe. You’ll find detailed quantities and instructions in the full recipe card at the end of the post.

STEP 1: Boil the Eggs

mashed hard-boiled eggs in a mixing bowl.

Cook, cool, peel, and add the eggs to a medium mixing bowl. Mash with a potato masher until they're finely crumbled.

STEP 2: Prepare the Dressing

dressing for Mediterranean egg salad in a small glass bowl.

In a small bowl, mix together the mayo, mustard, salt, and pepper.

STEP 3: Make the egg salad

Mediterranean egg salad in a mixing bowl.

Add the diced green onion, olives, and the dressing to the bowl with the mashed eggs and mix gently until creamy and well combined.

STEP 4: Assemble

Layer greens on a serving platter and spoon the egg salad over them. Arrange the bell pepper strips around the platter. Optionally, top with very thin radish slices.

Top Tips

Cut the peppers into 1-inch wide strips. This size makes them strong enough for scooping without breaking.
Dice onions and olives into similar sizes so every bite has a good mix.
Prepare the egg salad ahead of time but assemble the rest just before serving to keep the greens and peppers crisp.

Frequently Asked Questions

What are some common egg salad mistakes to avoid?

A few little things can make or break your egg salad. Overcooking the eggs is definitely the biggest one. It makes the yolks dry and gives them a grayish ring. Using too much mayo can also turn the salad heavy and runny instead of creamy. Also, make sure to chop your add-ins finely so you get a bit of everything in each bite.

What’s the best way to cook eggs for egg salad?

For perfect eggs, place them in a pot, cover with cold water, and bring to a gentle boil. Once the water starts bubbling, cook for about 9–10 minutes. Immediately transfer the eggs to an ice bath (or a bowl of very cold water) to stop the cooking and make peeling easier. This gives you firm whites and creamy yolks, which is just right for egg salad.

How long does egg salad last in the fridge?

It keeps well for about 3 to 4 days when stored in an airtight container in the refrigerator.

How do I keep egg salad from getting watery?

If the eggs are overcooked, the proteins tighten and squeeze out moisture, which can separate and make the salad runny. Too much mayo or watery ingredients (like veggies or poorly drained olives) can also add excess liquid. To prevent this, cook your eggs just until the yolks are set, chop veggies finely and pat them dry, and add mayo gradually until it’s just creamy enough.

Serving suggestions

Arrange the bell pepper scoops like flower petals around the egg salad for a colorful, shareable platter. Enjoy by scooping the egg salad with the bell pepper strips. The bed of greens makes this dish feel fresh and complete, with added nutrients, but they can be a little tricky to scoop with the peppers. When serving, you can use the pepper scoops just for the egg salad and then enjoy the dressed greens separately with a fork (they’ll have absorbed some of the creaminess from the egg salad, so they’re delicious on their own). Or, for a full bite with everything together, use a fork or spoon to help scoop some of the greens along with the egg salad onto the bell pepper strips.

The salad is great served alongside:

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If you tried this Mediterranean Egg Salad with Bell Pepper Scoops recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And feel free to tag me on Instagram @cre8athome so I can see your creations! Thanks for visiting!