Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Two pantry superstars—pepperoncini and Peppadews—give this Three-Pepper Egg Salad salad a satisfying tang, while chopped bell pepper adds just the right amount of crunch.

Martha Stewart Living, April 2018

Gallery

Credit: Raymond Hom

Recipe Summary test

prep:
20 mins
total:
20 mins
Yield:
Makes 3 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix together mayonnaise, Dijon, pepperoncini, Peppadews, bell pepper, and scallions. Fold in eggs. Season with salt and pepper, and serve in lettuce or bread.

    Advertisement

Cook's Notes

For hard-cooked eggs that are creamy and tender, not rubbery, place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat; cover and remove from heat. Let stand 8 minutes, then transfer to an ice-water bath.

Advertisement

Reviews