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Stuffed Green Pepper And Egg Salad

Western.Chefs's picture
Ingredients
  Green peppers 3 Medium
  Cream cheese 1⁄2 Pound
  Hard cooked eggs 3 , shelled
  Pecans/Walnuts 1⁄4 Pound
  Sour pickle 1 Medium
  Mayonnaise 1⁄3 Cup (5.33 tbs)
  Lettuce 1
  Mayonnaise/French dressing 1⁄4 Cup (4 tbs)
Directions

Wash peppers, cut off the tops, and remove seeds.
Meanwhile cream the cheese with a fork until smooth.
Put the eggs, nuts, and pickle through the fine blade of a food chopper.
Add to cheese with mayonnaise, and combine thoroughly to make a thick paste.
Pack peppers with this mixture and chill several hours or overnight.
Slice peppers crosswise into 1/4" slices and arrange 1 or 3 slices overlapping on each serving of lettuce.
Serve with mayonnaise or French dressing.

Recipe Summary

Difficulty Level: 
Very Easy
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg

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