Mediterranean Egg Salad with Bell Pepper Scoops

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Mediterranean Egg Salad with Bell Pepper Scoops

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.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Dinner, Lunch

Cuisine: Mediterranean

Diet: Gluten Free

Servings:

Calories: 204kcal

Author: Irina

Equipment

Sauce Pan
Medium Mixing Bowl
Potato Masher optional, to mash the hardboiled eggs
Small mixing bowl to mix the dressing
Cutting Board
Chef Knife

Ingredients

6 large eggs
3 tablespoons mayonnaise
1 teaspoon mustard
½ teaspoon salt
¼ 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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Instructions

Hard-boil eggs by placing them in a pot, covering with cold water, and bringing to a gentle boil. Once the water starts bubbling, cook for about 10 minutes. Then transfer them to an ice bath to cool. Once cooled, peel them and add the eggs to a mixing bowl. Mash with a potato masher until they're finely crumbled.
6 large eggs
Make the dressing by mixing together the mayo, mustard, salt, and pepper in a small bowl.
3 tablespoons mayonnaise, 1 teaspoon mustard, ½ teaspoon salt, ¼ teaspoon ground black pepper
Add the diced green onion (scallions), olives, and the dressing to the bowl with the mashed eggs and mix gently until creamy and well combined.
2 scallions, 1 tablespoon kalamata olives
Layer greens on a serving platter and spoon the egg salad over them. Arrange the bell pepper strips around the platter to use as edible scoops. Optionally, top with very thin radish slices.
2 cups mixed greens, 2 bell peppers, 2 radishes

Notes

- 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.
- Use peppers to scoop the egg salad, then enjoy the creamy greens with a fork. Or, scoop both together with a fork or spoon.

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