Egg Salad Stuffed Snow Peas are a delightful, light, crunchy appetizer that makes a great addition to any party tray!

Egg Salad Stuffed Snow Peas are fresh, light and easy to make. I love them for an anytime snack or even a lunch. Be sure to start off with fresh crisp snow peas. When making a batch up for a party I usually blanch and split the snow peas ahead of time, then keep refrigerated in a sealed container until ready to fill. The egg salad filling can also be made ahead of time.

Egg Salad Stuffed Snow Peas

Laureen King

Egg Salad Stuffed Snow Peas are a delightful, crisp light appetizer!

5 from 1 vote

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Prep Time 20

Total Time 20

Course Appetizer

Cuisine American

Servings

Calories 26 kcal

Ingredients

20-24 fresh snow peas
4 hard boiled eggs chopped
3 tablespoon celery finely chopped
2 tablespoon green onion finely chopped
2-3 tablespoon mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ cup fresh radish sprouts

Instructions

Blanch snow peas by placing in a bowl and pouring boiling water over them. Let stand for 20 seconds, drain immediately and place in ice cold water.
Slit open short side of peas. Keep refrigerated while you make filling.
In a bowl combine together eggs, celery, green onion, mayonnaise, Dijon mustard and salt.
Fill each pea pod with about 1 heaping teaspoon of egg salad mixture.
Garnish with fresh radish sprouts.
Cover and refrigerate until ready to eat.I