Egg Salad Mini Peppers Recipe

Chickpeas: These legumes are mashed to create a creamy base for the salad.

Vegan mayo: A plant-based alternative to traditional mayonnaise, adding creaminess to the mixture.

Mustard: Adds a tangy flavor to the salad.

Lemon juice: Provides a fresh, zesty kick to balance the flavors.

Celery: Finely chopped for a crunchy texture.

Red onion: Adds a bit of sharpness and color to the salad.

Salt and pepper: Essential seasonings to enhance the overall taste.

Mini bell peppers: Halved and deseeded, these serve as the perfect edible vessels for the salad.

When mashing the chickpeas, use a fork or potato masher to achieve a texture similar to hard-boiled eggs. This will give your vegan egg salad a more authentic feel. Additionally, let the mixture sit for about 10 minutes after combining all ingredients to allow the flavors to meld together.

• chickpeas - Substitute with firm tofu: Firm tofu can be mashed to a similar consistency and provides a neutral flavor that can absorb the other ingredients well.

• vegan mayo - Substitute with mashed avocado: Mashed avocado provides a creamy texture and healthy fats, making it a nutritious alternative.

• mustard - Substitute with dijon mustard: Dijon mustard offers a slightly different flavor profile but maintains the tanginess needed for the recipe.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tang, enhancing the overall flavor.

• celery - Substitute with cucumber: Finely chopped cucumber adds a refreshing crunch and moisture to the salad.

• red onion - Substitute with green onions: Green onions offer a milder flavor and a bit of color without overpowering the dish.

• mini bell peppers - Substitute with endive leaves: Endive leaves provide a crisp and slightly bitter base that complements the creamy salad.

• Store the prepared egg salad mini peppers in an airtight container to maintain freshness. Place a layer of parchment paper between the layers if stacking to prevent them from sticking together.
• Keep the container in the refrigerator. The egg salad mixture will stay fresh for up to 3-4 days, but it's best consumed within the first 2 days for optimal taste and texture.
• If you need to prepare the egg salad mixture in advance, store it separately from the mini bell peppers. This prevents the peppers from becoming soggy. Simply fill the peppers just before serving.
• To freeze, avoid filling the mini bell peppers with the egg salad mixture as the texture may change upon thawing. Instead, freeze the egg salad mixture in a freezer-safe container.
• When freezing the egg salad mixture, ensure there is minimal air in the container to prevent freezer burn. Label the container with the date to keep track of its freshness.
• Thaw the egg salad mixture in the refrigerator overnight before using. Once thawed, give it a good stir and check the seasoning, adjusting if necessary.
• For best results, use fresh mini bell peppers when ready to serve. Halve and deseed them just before filling to maintain their crispness and vibrant color.

• Preheat your oven to 350°F (175°C). Place the mini bell peppers on a baking sheet lined with parchment paper. Bake for about 10 minutes or until they are heated through. This method will keep the peppers slightly crisp while warming the chickpea mixture.

• For a quicker option, use a microwave. Place the mini bell peppers on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly warmed.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the mini bell peppers cut side up in the skillet. Cover and cook for about 5 minutes, or until the chickpea mixture is warmed through.

• For an air fryer, preheat to 350°F (175°C). Arrange the mini bell peppers in a single layer in the basket. Air fry for 5-7 minutes, checking halfway to ensure they are heating evenly.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the mini bell peppers on the toaster oven tray. Bake for about 10 minutes or until they are heated through. This method is similar to the conventional oven but may be quicker due to the smaller space.

• Mixing bowl: A large bowl to combine and mix the mashed chickpeas, vegan mayo, mustard, lemon juice, celery, and red onion.

• Fork or potato masher: Used to mash the chickpeas to the desired consistency.

• Measuring cups and spoons: Essential for accurately measuring the vegan mayo, mustard, and lemon juice.

• Cutting board: A surface to chop the celery and red onion finely.

• Chef's knife: A sharp knife for chopping the celery and red onion.

• Spoon: Used to spoon the chickpea mixture into the halved mini bell peppers.

• Colander: To drain the chickpeas from the can.

• Serving platter: To arrange and present the stuffed mini bell peppers.

Prepare the chickpeas in advance: Mash the chickpeas ahead of time and store them in the fridge to save time when assembling the egg salad.

Use pre-chopped veggies: Buy pre-chopped celery and red onion to cut down on prep time.

Mix in a large batch: Make a large batch of the chickpea mixture and store it in the fridge for quick assembly throughout the week.

Halve and deseed peppers ahead: Prepare the mini bell peppers in advance and store them in an airtight container to save time when you're ready to fill them.