Herbed Egg Salad-Stuffed Peppers
Lemony Baby Spinach Salad
Ingredients
- 8 large eggs
- 4 red bell peppers
- ⅓ cup mayonnaise
- ¼ cup chopped fresh parsley
- 1 Tbsp Dijon mustard
- 1 tsp lemon juice
- ¼ tsp salt
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, mayonnaise, parsley, mustard, lemon juice, and salt in a bowl. Spoon egg salad into bell peppers to serve.
Side Dish Ingredients
- ¼ cup extra virgin olive oil
- 2 Tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 (5-oz) pkg baby spinach (or use baby kale)
- ¼ cup thinly sliced red onion
Side Dish Instructions
- Whisk together oil, lemon juice, mustard, and garlic in a large bowl. Add spinach and onion; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
301
|
141
|
442
|
| Fat (g) | 24 | 14 | 38 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 14 | 1 | 15 |
| Carb (g) | 6 | 3 | 9 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 500 | 58 | 558 |
Keto Lunch Meal Plan
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