Creamy Egg & Avocado Salad Pepper Boats

Looking for a quick keto lunch or a light dinner option for a hot summer day? Then you really need to try stuffed peppers! They are a big hit on TikTok and for a very good reason. Who wouldn't want an easy, nutritious meal in just a few minutes?

These peppers are stuffed with creamy avocado, eggs, mustard, mayonnaise and spring onions. That's it! And if you're like me and always keep some hard-boiled eggs in the fridge, this meal will only take you 5 minutes to prepare from scratch. Keto can't get much easier than this!

I used romano peppers which are long, thin and sweet and they are ideal for stuffing. If you can't find romano peppers, just use any sweet bell peppers (green bell peppers contain fewer carbs).

Want to add protein and extra crunch? Mix in some crisped up and crumbled bacon or stir in some diced cooked chicken breasts. Enjoy!

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• Keto Ranch BLT Lettuce Wrap
• Italian Sub Keto Roll Ups
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• Keto Loaded Egg Salad served in lettuce cups

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Step-by-step

1. To boil the eggs, place them in a pot and fill with water covering them by an inch. Bring to a boil over high heat. Once the water starts boiling, turn off the heat and cover with a lid. Remove from the burner and keep the eggs covered in the pot for 13 minutes (10 minutes for medium sized eggs, 15 minutes for extra large eggs). When done, transfer to a bowl filled with ice water and let them sit for 5 minutes.

2. To peel, remove from the ice water and crack each egg several times on the kitchen surface. Gently peel off the shells. (Fresh eggs don't peel well. It's better if you use eggs that you bought 7-10 days before cooking.)

   

3. Chop the eggs into small pieces. Peel and dice the avocado. Chop the spring onions.

   

4. To make the egg-avocado salad, place the chopped eggs in a bowl together with mayonnaise, Dijon mustard (or yellow mustard), chopped spring onions (optionally reserve some for topping), salt and pepper. Mix until well combined, and then add the diced avocado and stir through.

   

5. Cut the peppers in half and remove the seeds. You can use romano peppers or any bell peppers.

   

6. Spoon the egg-avocado salad in the pepper halves and sprinkle with the reserved spring onion. Serve immediately. The egg salad can be stored in a sealed jar in the fridge for up to 3 days.

   

Recipe

Creamy Egg & Avocado Salad Pepper Boats

★★★★★5.0 (10 ratings)

Sweet peppers stuffed with creamy low-carb egg and avocado salad. An easy keto, dairy-free and vegetarian cold ...

Hands on

5m

Overall

20m

Servings

3

6.5 g

Net carbs

11 g

Protein

29.3 g

Fat

351

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 3 servings

• 3 romano peppers or bell peppers, halved, seeds removed (340 g/ 12 oz)
• 4 large eggs, hard-boiled
• ¹/₄ cup paleo mayonnaise (55 g/ 1.9 oz) - you can make your own mayo
• 1 tsp Dijon mustard or yellow mustard
• sea salt and pepper, to taste
• 1 small avocado, diced (150 g/ 5.3 oz)
• 2 medium spring onions, chopped (30 g/ 1.1 oz)

Instructions

1. To boil the eggs, place them in a pot and fill with water covering them by an inch. Bring to a boil over high heat. Once the water starts boiling, turn off the heat and cover with a lid. Remove from the burner and keep the eggs covered in the pot for 13 minutes (10 minutes for medium sized eggs, 15 minutes for extra large eggs). When done, transfer to a bowl filled with ice water and let them sit for 5 minutes.

2. To peel, remove from the ice water and crack each egg several times on the kitchen surface. Gently peel off the shells. (Fresh eggs don't peel well. It's better if you use eggs that you bought 7-10 days before cooking.)

3. Chop the eggs into small pieces. Peel and dice the avocado. Chop the spring onions.

4. To make the egg-avocado salad, place the chopped eggs in a bowl together with mayonnaise, Dijon mustard (or yellow mustard), chopped spring onions (optionally reserve some for topping), salt and pepper. Mix until well combined, and then add the diced avocado and stir through.

5. Cut the peppers in half and remove the seeds. You can use romano peppers or any bell peppers.

6. Spoon the egg-avocado salad in the pepper halves and sprinkle with the reserved spring onion. Serve immediately. The egg salad can be stored in a sealed jar in the fridge for up to 3 days.

Nutrition per serving, 2 pepper boats

Carbs 8%Protein 13%Fat 79% of calories

Net carbs

6.5 g

Total carbs

12.6 g

Fiber

6.1 g

Sugars

5.3 g

Protein

11 g

Fat

29.3 g

Saturated fat

5.3 g

Calories

351 kcal

Sodium

556 mg · 24.2% RDA

Magnesium

40 mg · 9.9% RDA

Potassium

610 mg · 30.5% EMR

Nutrition by ingredient

Per 2 pepper boats	Net carbs	Protein	Fat	kcal
Romano peppers, raw	4.4 g	1.1 g	0.3 g	35
Egg, whole, hard boiled (free-range or organic eggs)	0.5 g	8.4 g	6.3 g	95
Mayonnaise	0.1 g	0.2 g	15.2 g	136
Dijon mustard	0 g	0.1 g	0.1 g	1
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	0
Avocado, fresh	0.9 g	1 g	7.3 g	80
Spring onion, scallion, green onion, fresh	0.5 g	0.2 g	0 g	3
Total	6.5 g	11 g	29.3 g	351

Serving size 2 pepper boats

• Gluten free
• Dairy free
• Nut free
• Pork free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Low FODMAP
• Vegetarian