Egg Salad Stuffed Peppers

Ingredients

• 5 eggs
• 2 bell peppers
• mayo
• paprika
• salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. 1Prepare Boil 4 eggs for 10–12 minutes. Cool, peel, and chop them. Cut the tops off the bell peppers and remove the seeds.
2. 2Make the Egg Salad Mix the chopped eggs with 2–3 tbsp mayonnaise, salt, pepper, and your preferred seasonings.
3. 3Stuff the Peppers Spoon the egg salad evenly into the prepared peppers, filling each one generously.
4. 4Serve Serve immediately, or refrigerate for 15–30 minutes for a chilled, refreshing meal.