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
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12 large snow peas
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3 hard-boiled eggs, peeled and finely chopped
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2 tablespoons mayonnaise (or Greek yogurt for a lighter option)
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1 teaspoon Dijon mustard
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1 teaspoon chives or green onions, finely chopped
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Salt and black pepper, to taste
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Paprika, for garnish (optional)
Instructions
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Trim the ends of the snow peas and gently pull out the string along the side.
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Using a sharp knife, carefully slice each pea pod open along the top edge to create a pocket (do not cut through completely).
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In a mixing bowl, combine chopped hard-boiled eggs, mayonnaise, Dijon mustard, chives, salt, and pepper. Mix until creamy and well combined.
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Using a small spoon or piping bag, fill each snow pea pod with a portion of the egg salad.
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Arrange on a platter and sprinkle lightly with paprika for a touch of color, if desired.
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Serve chilled or at room temperature.
Notes
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Can be made a few hours ahead—store in an airtight container in the fridge.
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Try adding a touch of curry powder or dill for a flavor variation.
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For a crunchier texture, mix in a bit of finely diced celery or pickles.
- Prep Time: 15 minutes
- Category: Appetizer / Snack
- Method: No-Cook
- Cuisine: American
