Egg Salad Stuffed Mini Peppers
Looking for a crisp, creamy snack or light lunch that satisfies savory cravings without heavy carbs? These GLP-1 friendly egg salad stuffed mini peppers elevate a classic comforting dish into a bright, low-glycemic, bite-sized delight. By swapping traditional high-fat mayonnaise for thick nonfat Greek yogurt, this recipe delivers a lightened-up, protein-rich filling that keeps your energy stable and supports healthy weight-loss goals.
Hard-boiled eggs and gut-healthy Greek yogurt combine to provide a powerful duo of high-quality, complete protein, promoting sustained satiety and helping preserve lean muscle mass. Spooned inside crunchy, colorful mini sweet peppers, this meal completely bypasses refined bread in favor of fresh, fiber-filled, hydrating produce. Infused with zesty Dijon mustard, fresh lemon juice, and chopped chives, this grain-free snack is low in calories, gentle on digestion, and naturally helps curb mid-day hunger.
Ingredients
- 2 Hard-boiled Eggs, chopped
- ¼ Cup Nonfat Plain Greek Yogurt
- 1 tsp. Dijon Mustard
- 1 tsp. Lemon Juice
- 1 tbsp. Chopped Chives
- Salt and Pepper to Taste
- 3 Mini Sweet Peppers, halved and seeded
- Paprika for Garnish
Preparation
Step 1
Slice mini peppers in half lengthwise and remove seeds.
Step 2
In a bowl, combine chopped eggs, Greek yogurt, Dijon mustard, lemon juice, chives, salt, and pepper.
Step 3
Stir gently until the mixture is creamy and well combined.
Step 4
Taste and adjust seasoning if needed.
Step 5
Spoon the egg salad evenly into each pepper half.
Step 6
Sprinkle with paprika and additional chives, if desired.
