Egg Salad-Stuffed Peppadews

Save Recipe
  • Level: Easy
Share This Recipe

Directions

  1. Pulse 2 peeled hard-boiled eggs in a food processor with 1 tablespoon mayonnaise, 1/2 teaspoon dijon mustard and a pinch each of salt and cayenne pepper until smooth. Transfer to a resealable plastic bag and snip a corner. Pipe into 12 pickled Peppadew peppers; sprinkle with paprikaand chopped chives.