Step aside, deviled eggs… there’s a new brunch bite in town! This simpler (and prettier) way to serve hard-boiled eggs layers paleo-friendly egg salad on top of crispy, colorful bell pepper slices. Garnish with your favorite herbs, avocado slices or finely diced cucumber. If you want your dish to rise above the rest at the next picnic or potluck, make this recipe!
Ingredients
5 hardboiled eggs, peeled
3 red, orange and/or yellow bell peppers
1 avocado, thinly sliced
1/4 cup paleo-friendly mayo
3 Tbsp. chives, minced
1 tsp. yellow mustard
1/2 tsp. kosher salt
1/2 tsp. smoked paprika
Black pepper, to taste
Directions
- Peel hard-boiled eggs and chop into small chunks.
- In mixing bowl, use fork to mix eggs, mayo, mustard, paprika and salt into coarse consistency. Add additional salt and pepper to taste.
- Cut off tops of peppers, remove seeds and slice into eight pieces.
- Spoon egg mixture onto each pepper slice.
- Garnish with avocado slices and chives.
For more paleo-approved recipes, check out our FREE Paleo Kitchen e-book!