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!

Easy Keto Lunch Recipes You May Like

Bell Pepper Sandwich with Bacon, Ham & Cheese
Mexican Bell Pepper Sandwich (dairy-free)
Keto Ranch BLT Lettuce Wrap
Italian Sub Keto Roll Ups
Low-Carb Feta & Avocado Lettuce Cups (vegetarian)
Keto Loaded Egg Salad served in lettuce cups

Preparation time

Hands-on:    5 minutes
Overall:     20 minutes

Nutritional values (per serving, 2 pepper boats)

Total Carbs	12.6	grams
Fiber	6.1	grams
Net Carbs	6.5	grams

Protein	11	grams
Fat	29.3	grams
of which Saturated	5.3	grams

Energy	351	kcal

Magnesium	40	mg (10% RDA)
Potassium	610	mg (31% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (13%), fat (79%)

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

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.
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.)
Chop the eggs into small pieces. Peel and dice the avocado. Chop the spring onions.
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.
Cut the peppers in half and remove the seeds. You can use romano peppers or any bell peppers.
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.