Curried Egg Salad in Mini Sweet Peppers
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This is an easy, prepare ahead of time appetizer. I love the combination of the sweet peppers and curry flavors together.
- Prep time
- 30 mins
- Yield
- Makes 16 appetizers (8 servings at 2 pieces per person)
Ingredients
- 8 mini sweet red, yellow and orange peppers, halved and seeded
- 4 large eggs, hard boiled, peeled and cooled
- 5 tablespoons chopped fresh chives, reserve 1 tablespoon for garnish
- 4 tablespoons celery, finely diced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon dry mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup of mayonnaise
Instructions
- In a medium bowl, chop hard boiled eggs. Add all the remaining ingredients, except the peppers and one tablespoon of chopped chives. Mix well.
- Spoon egg mixture into each pepper half and arrange on a platter. Sprinkle remaining chives on top of peppers for garnish. Cover and refrigerate at least one hour or until serving time. Refrigerate any leftovers.
