Chicken & Egg Salad Stuffed Peppers

Which came first—the chicken or the egg? I say, who cares! Let’s throw them both together and make something delicious. Whether on the road in a cooler or in a lunchbox for school, this healthy meal fills them up and keeps ‘em going. My kids adore this lunch on-the-go, especially the carrot spoons. I take an extra minute to scrape out a carrot stick so that they can use it as a spoon. That way, they can eat every bit of it, spoon and all! Hey, if it gets them to eat some extra veggies because it’s fun, it’s worth the extra time.

SALAD

2 cups (480 ml) diced cooked chicken
2 hardboiled eggs, peeled and chopped
1 stalk celery, chopped
1 green onion, chopped
1 TBSP (15 ml) chopped fresh parsley
½ tsp dill
½ tsp Dijon mustard
2 TBSP (30 ml) mayonnaise
⅛ tsp granulated onion
Sea salt to taste
Freshly ground black pepper to taste
Squeeze of lemon juice
SPOONS

2 carrots, peeled
PEPPERS

4 bell peppers, any color you’d like
GARNISH

Chopped toasted almonds
Makes 4 peppers

In a medium-sized bowl, stir together the salad ingredients until well blended. Set aside.
Cut the ends off of the carrots. Cut off the skinny end, leaving a 4-inch piece on the fatter end. Cut this piece in half. Using a teaspoon, scrape out a well in the fattest part of the carrot to create a spoon. Do so for all 4 pieces.
Cut the stem tops off of the bell peppers. With a spoon, scrape out the white ribs and seeds.
Fill each pepper with the chicken and egg salad.
Store the dish in an airtight container in the refrigerator or a cooler until ready to eat.
Top each pepper with toasted almonds, and serve with a carrot spoon.

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Chicken and egg salad stuffed peppers turn lunch into something genuinely fun. Creamy diced chicken and hardboiled egg salad with celery, dill, and Dijon fills crisp bell pepper cups, topped with chopped toasted almonds and served with hand-carved carrot spoons.

Pro Tips

• Mix the chicken, egg, celery, green onion, and herbs with just enough mayo and Dijon to bind — the filling should be creamy but not heavy, letting the dill and parsley shine.
• Scrape the white ribs and seeds from the bell peppers so there's maximum room for filling and the pepper cup is crisp and clean-tasting.
• The carrot spoons are the charming touch here: cut the fat end of a carrot into 4-inch pieces and scrape out a well with a teaspoon to form a scoop.
• Toast the almonds and chop them for the garnish right before serving so they stay crunchy against the creamy salad.
• A squeeze of lemon juice in the filling keeps everything bright and stops the egg salad from tasting flat.

Frequently Asked Questions

Can I use rotisserie-style chicken?

Any cooked chicken works perfectly — this is an ideal recipe for leftovers. Dice it small so it blends evenly with the chopped egg.

Is this recipe paleo?

With a paleo mayo, yes: chicken, eggs, celery, herbs, Dijon, and lemon in bell pepper cups with toasted almonds. No bread or grain anywhere.

How far ahead can I make it?

Mix the salad up to a day ahead and keep it chilled, then stuff the peppers just before serving so they stay crisp and the almonds stay crunchy.

Why carrot spoons?

They're the recipe's playful, grain-free way to scoop up every last bit of filling — and kids love them. Any raw vegetable spoon works just as well.

Recipe Card

Stav Kogan

Chicken & Egg Salad Stuffed Peppers

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Servings: 4 servings

Ingredients Method

Ingredients

  

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• 2 cups diced cooked chicken
• 2 hardboiled eggs, peeled and chopped
• 1 stalk celery, chopped
• 1 green onion, chopped
• 1 TBSP chopped fresh parsley
• ½ tsp dill
• ½ tsp Dijon mustard
• 2 TBSP mayonnaise
• ⅛ tsp granulated onion

Method

 

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