Egg Salad Stuffed Snow Peas are a light and elegant appetizer that combines the creaminess of classic egg salad with the crisp, fresh bite of snow peas. This bite-sized snack is perfect for brunches, tea parties, or healthy snacking, offering a delightful balance of flavor, texture, and visual appeal.

Why You’ll Love This Recipe

This recipe is quick to prepare, nutritious, and visually appealing. The tender crunch of snow peas pairs beautifully with the rich, creamy egg salad, creating a refreshing and satisfying bite. It’s low-carb, gluten-free, and ideal for gatherings or as a make-ahead snack. Plus, it’s a great way to elevate traditional egg salad into a more refined and health-conscious presentation.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Hard-boiled eggs
Mayonnaise
Dijon mustard (optional)
Fresh chives or green onions
Salt
Black pepper
Snow peas
Paprika or microgreens (optional garnish)

Directions

Prepare the egg salad: Peel and chop the hard-boiled eggs. In a bowl, mix them with mayonnaise, Dijon mustard (if using), finely chopped chives or green onions, salt, and pepper. Stir until well combined and creamy.
Prep the snow peas: Rinse the snow peas under cold water and trim the ends. Carefully make a slit along the curved edge of each snow pea to create a pocket, being careful not to cut all the way through.
Stuff the snow peas: Use a small spoon or piping bag to fill each snow pea with a portion of the egg salad.
Garnish and serve: Optionally, sprinkle with paprika or top with microgreens for added color and flavor. Arrange on a platter and serve chilled.

Servings and timing

Servings: 4–6 as an appetizer
Prep Time: 15 minutes
Cook Time: 10 minutes (for boiling eggs)
Total Time: 25 minutes

Variations

Avocado egg salad: Replace half the mayonnaise with mashed avocado for a healthier twist.
Spicy version: Add a dash of hot sauce or finely diced jalapeño for a bit of heat.
Herbed variation: Incorporate fresh dill, tarragon, or parsley for an herby finish.
Bacon bits: Sprinkle in crisp bacon bits for added crunch and smoky flavor.
Vegan alternative: Use a tofu-based egg salad and vegan mayo for a plant-based version.

Storage/reheating

Store any leftover Egg Salad Stuffed Snow Peas in an airtight container in the refrigerator for up to 2 days. For best results, fill the snow peas close to serving time to maintain their crisp texture. This dish should not be frozen, and reheating is not recommended, as it is meant to be served cold.

FAQs

Can I make this recipe in advance?

Yes, you can prepare the egg salad a day in advance and store it in the refrigerator. Assemble the snow peas shortly before serving for the best texture.

Are snow peas eaten raw in this recipe?

Yes, snow peas are served raw here for a crisp, fresh bite.

What type of eggs work best?

Use large eggs that are hard-boiled and fully cooled before chopping.

Can I use sugar snap peas instead?

You can, but sugar snap peas are thicker and sweeter, which may slightly change the texture and flavor.

How do I prevent the egg salad from being too runny?

Avoid overmixing and use just enough mayo to bind the eggs. If needed, chill the mixture before stuffing.

Can I add cheese to the egg salad?

Yes, a small amount of shredded cheese like cheddar or feta can add flavor and richness.

What is a good substitute for mayonnaise?

Greek yogurt or mashed avocado can be used for a healthier or dairy-based option.

How do I keep snow peas crisp?

Store them in the fridge and avoid stuffing too far in advance to maintain crunch.

Are these suitable for kids?

Yes, they are nutritious and fun-sized, making them appealing to children.

Can I double the recipe for a party?

Absolutely, the recipe can be easily scaled up depending on the number of guests.

Conclusion

Egg Salad Stuffed Snow Peas are a light, refreshing, and elegant appetizer that elevates the familiar flavors of egg salad with a crunchy, garden-fresh twist. Perfect for entertaining or healthy snacking, this recipe combines simplicity and sophistication in one delicious bite.

Egg Salad Stuffed Snow Peas

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Author: Mari
Total Time: 15 minutes
Yield: 12 stuffed snow peas (serves 4 as an appetizer)
Diet: Vegetarian

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Description

These Egg Salad Stuffed Snow Peas are a delightful low-carb appetizer or snack, combining creamy egg salad with the crisp freshness of snow peas. Ideal for parties, picnics, or elegant finger food platters.

Ingredients

12 large snow peas
3 hard-boiled eggs, peeled and finely chopped
2 tablespoons mayonnaise (or Greek yogurt for a lighter option)
1 teaspoon Dijon mustard
1 teaspoon chives or green onions, finely chopped
Salt and black pepper, to taste

Paprika, for garnish (optional)

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Instructions

Trim the ends of the snow peas and gently pull out the string along the side.
Using a sharp knife, carefully slice each pea pod open along the top edge to create a pocket (do not cut through completely).
In a mixing bowl, combine chopped hard-boiled eggs, mayonnaise, Dijon mustard, chives, salt, and pepper. Mix until creamy and well combined.
Using a small spoon or piping bag, fill each snow pea pod with a portion of the egg salad.
Arrange on a platter and sprinkle lightly with paprika for a touch of color, if desired.