Italian Egg Salad Pepper Boats
Recipe
Fills 4 Large Peppers
Ingredients:
8 Eggs, boiled and deshelled
4 Large Peppers, cleaned and cut in half
3 green onions
1 Large Tbsp Avocado Mayo
1 Large Tbsp Dijon Mustard
¼ Cup grated Parmigiano Reggiano
¼ Cup grated Pecorino Romano
A handful of fresh Basil, slivered
A small bushel of thyme
Salt & Pepper to taste
4 Large Peppers, cleaned and cut in half
3 green onions
1 Large Tbsp Avocado Mayo
1 Large Tbsp Dijon Mustard
¼ Cup grated Parmigiano Reggiano
¼ Cup grated Pecorino Romano
A handful of fresh Basil, slivered
A small bushel of thyme
Salt & Pepper to taste
*Optional
1 tsp Cumin
¼ roasted Pine Nuts
How To:
1. In a medium bowl, grate the eggs.
2. Add all the ingredients and mash until a nice paste forms.
3. Fill in your peppers and serve.
3. Fill in your peppers and serve.
*Notes; egg mixture last 2 days in the fridge. I recommend filling your peppers when ready to eat and
no ahead of time.
no ahead of time.