Bell Pepper and Egg Salad Stuffed Celery

By now you know that we’re girls who have several unique (and some may say weird 😉 obsessions. And of course, one of our love affairs is with none other than veggies. But for good reason! We’ve seen the countless research articles showing what they do for your health, your beauty –and for your energy! And we’ve witnessed it firsthand for ourselves—and for our clients! That’s why we wrote The Nutrition Twins’ Veggie Cure  — we want everyone to learn and experience what we have—that veggies do everything from fight nearly every kind of disease, help us to slim down, and prevent aging and everything in between (thanks fiber, nutrients and phytonutrients!)!
But we have to admit something shocking–and quite humbling for us… we haven’t always loved our veggies– and growing up we did everything in our power to avoid eating them. Yup, even writing that is a bit hard for us to swallow. But the truth is that our Mom would find these now veggie obsessed girls’ lettuce from our salad stuffed in her homemade salad dressing jar or dumped in the trash. Or if we were lucky enough we’d eat outside on our deck and feed our best friend Mary and also her dog, Buddy all of our veggies (we sure made Buddy one healthy black lab!).

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In fact, for many years, one of the only ways that we really enjoyed eating our veggies was by eating “Frogs on a Log.” That was what we called a stick of celery with peanut butter or cream cheese inside the canal and raisins on top. The raisins were the “frogs.” We’ve come a long way since those days. But this delish, creamy, crunchy, still- healthy version of frogs on a log that we created (below) was inspired by our traditional frogs on a log. This one uses protein-rich, lutein-rich (hello, healthy eyes) eggs. Pssst… by now you probably know we love our delish veggie and egg combos!

 

Check out these veggie & egg combo recipes for more lip-smacking fun:
Egg Cups with Creamy Avocado and Sun-dried Tomato
Egg and Spinach Avocado Soup
Tomato, Egg, Spinach & Feta Never Tasted Beta’ Wrap
Egg Salad Tomato Poppers
Mediterranean Style Eggs with Kalamata Olives
Sunny Side Up Stuffed Eggplant
Skinny Eggs and a Portobello Bagel
Balsamic Egg White Capped Portobello Burger

 

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Bell Pepper and Egg Salad Stuffed Celery
Makes 8 servings

Ingredients
8 celery stalks, washed, ends cut off
3 Tablespoons non-fat or low-fat Greek yogurt
5 Tablespoons red and orange bell pepper, diced
Dash ground pepper
1 Tablespoon fresh basil, finely chopped (optional)
1 Tablespoon fresh chives, finely chopped (optional)
4 Eggland’s Best Hard-Cooked Peeled Eggs (We use Eggland’s Best eggs because they have 25% less saturated fat than ordinary eggs)
Salt to taste

 

Directions
1. In a small bowl, combine the yogurt, pepper, basil and chives, if you are using them.
2. Finely chop eggs. You can do this by using an egg slicer, cutting the eggs several times. (This is a great step to get kids involved, they love using an egg slicer.)
3. Gently stir the eggs in the yogurt mixture. Salt to taste.
5. Use a spoon to stuff the celery with the egg salad. Sprinkle the bell peppers on top and lightly press in if necessary. Serve immediately or refrigerate and enjoy later!

 

Nutrition Information per celery stalk: Calories 34; Fat 2.5g; Saturated Fat 0.7g; Cholesterol 100mg; Sodium 69mg; Carbohydrate 2g; Fiber 1.5g; Protein 4g

 

The Nutrition Twins work with Eggland’s Best to help people get more nutrients from their food.

 

 

Bell Pepper and Egg Salad Stuffed Celery
 
Nutrition Information per celery stalk: Calories 34; Fat 2.5g; Saturated Fat 0.7g; Cholesterol 100mg; Sodium 69mg; Carbohydrate 2g; Fiber 1.5g; Protein 4g
Author:
Serves: 8
Ingredients
  • 8 celery stalks, washed, ends cut off
  • 3 Tablespoons non-fat or low-fat Greek yogurt
  • 5 Tablespoons red and orange bell pepper, diced
  • Dash ground pepper
  • 1 Tablespoon fresh basil, finely chopped (optional)
  • 1 Tablespoon fresh chives, finely chopped (optional)
  • 4 Eggland’s Best Hard-Cooked Peeled Eggs (We use Eggland’s Best eggs because they have 25% less saturated fat than ordinary eggs)
  • Salt to taste
Instructions
  1. In a small bowl, combine the yogurt, pepper, basil and chives, if you are using them.
  2. Finely chop eggs. You can do this by using an egg slicer, cutting the eggs several times. (This is a great step to get kids involved, they love using an egg slicer.)
  3. Gently stir the eggs in the yogurt mixture. Salt to taste.
  4. Use a spoon to stuff the celery with the egg salad. Sprinkle the bell peppers on top and lightly press in if necessary. Serve immediately or refrigerate and enjoy later!

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