Prepare to revolutionize your lunch routine with a mouthwatering twist on classic egg salad that will make your taste buds dance! This Roasted Red Pepper Egg Salad is not just another boring sandwich filling - it's a flavor explosion that transforms humble ingredients into a gourmet delight. With its creamy texture, vibrant colors, and bold Mediterranean-inspired flavors, this recipe will elevate your everyday meal from mundane to magnificent in just minutes.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 hard-boiled eggs, chopped
- 1/2 cup roasted red peppers, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
Instructions
- Begin by preparing the hard-boiled eggs. Place the eggs in a pot and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from the heat, and let it sit for about 12 minutes.
- After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. This will make peeling easier. Once cooled, peel the eggs and chop them into small pieces.
- While the eggs are cooling, prepare the roasted red peppers. If using jarred roasted red peppers, drain them well and chop them into small pieces. If using fresh red peppers, roast them in the oven or on a grill until the skin is charred, then peel and chop them.
- In a mixing bowl, combine the chopped hard-boiled eggs and roasted red peppers.
- Add the mayonnaise and Dijon mustard to the bowl. Stir gently to combine all the ingredients without breaking the eggs too much.
- Season the mixture with salt and pepper to taste. Start with a pinch of each and adjust according to your preference.
- Finally, fold in the chopped fresh parsley for a burst of color and flavor. Mix gently to incorporate.
- Serve the roasted red pepper egg salad on a bed of greens, in a sandwich, or with crackers. Enjoy your delicious and creamy egg salad!
Tips
- • For the most tender eggs, use eggs that are a few days old - they peel more easily than super fresh eggs. • To perfectly roast red peppers, char them directly over a gas flame or under the broiler until the skin is completely blackened, then place in a covered bowl to steam for 10 minutes before peeling. • Don't overmix the egg salad - gentle folding preserves the egg's texture and prevents a mushy consistency. • For extra tang, try adding a splash of lemon juice or a dash of smoked paprika to enhance the roasted pepper flavor. • This egg salad can be stored in the refrigerator for up to 3 days, making it a perfect make-ahead lunch option. • Experiment with serving styles: stuff into hollowed tomatoes, serve on crisp lettuce leaves, or use as a gourmet sandwich spread.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 2g
Protein: 10g
Fat: 19g
Saturated Fat: 4g
Cholesterol: 215mg
