Red Peppers Stuffed with Herbed-Egg Salad
Lemony Baby Kale Salad
Ingredients
- 8 large eggs
- 4 red bell peppers
- 1 green onion, finely chopped
- ¼ cup chopped fresh parsley
- ¼ to ⅓ cup mayonnaise
- 1 Tbsp Dijon mustard
- 1 tsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Place eggs in a single layer in a large saucepan. Add water to cover, and bring to a boil.
- Remove from heat; let stand, covered, 15 minutes. Drain and run cold water over eggs; peel and chop.
- Meanwhile, cut bell peppers into quarters, and remove ribs and seeds.
- Combine eggs, green onion, parsley, mayonnaise, mustard, lemon juice, salt and pepper.
- Spoon into bell peppers to serve.
Side Dish Ingredients
- 1 (5-oz) pkg baby kale
- ¼ cup thinly sliced red onion
- ¼ cup extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
Side Dish Instructions
- Toss kale with onion in a large bowl.
- Combine olive oil, lemon juice, mustard and garlic.
- Drizzle dressing over kale; toss to coat.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 |
Low Carb Lunch Meal Plan
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