Follow these detailed steps to assemble your Egg Salad Stuffed Bell Peppers. We’ll start by creating the perfect hard-boiled eggs, then mix a flawless filling, and finally, prepare our bell pepper vessels.

Step 1: Prepare the Perfect Hard-Boiled Eggs
The foundation of a great egg salad is perfectly cooked hard-boiled eggs—no gray rings, just beautiful, sunny yolks. Place the 8 large eggs in a single layer at the bottom of a saucepan. Cover them with cold water by about one inch. Place the pan on the stove over high heat and bring the water to a full, rolling boil. As soon as it boils, turn off the heat, cover the pan with a lid, and let the eggs sit in the hot water for 10-12 minutes. While the eggs are sitting, prepare an ice bath by filling a large bowl with ice and cold water. Once the 10-12 minutes are up, use a slotted spoon to immediately transfer the eggs from the hot water into the ice bath. Let them cool completely in the ice bath for at least 10 minutes. This process stops the cooking immediately and makes the eggs much easier to peel.

Step 2: Peel and Chop the Eggs
Once the eggs are completely cool, gently tap each egg on a hard surface and roll it to crack the shell all over. Peel the eggs under cool running water, which helps to separate the shell from the egg white. Pat the peeled eggs dry with a paper towel. Coarsely chop the eggs and place them in a large mixing bowl. You can use a knife, a pastry blender, or an egg slicer (slicing once, then rotating and slicing again) for a more uniform chop. Don’t mash them into a paste yet; a rough chop gives the final salad a better texture.

Step 3: Mix the Egg Salad Filling
To the bowl with the chopped eggs, add the Greek yogurt (or mayonnaise), Dijon mustard, finely diced celery, finely diced red onion, and chopped fresh dill or chives. Use a spatula or spoon to gently fold all the ingredients together until they are just combined. Be careful not to overmix, as this can make the salad mushy. We’re aiming for a chunky, textured filling.

Step 4: Season and Taste
Season the egg salad with salt, black pepper, and the optional paprika. Mix gently one more time. Now is the most important part: taste it! Adjust the seasonings as needed. Does it need more salt? A little more tang from the mustard? Perhaps more fresh herbs? Tailor it to your exact preference. The flavor of the egg salad should be bold, as the neutral bell pepper will mellow it slightly.

Step 5: Prepare the Bell Peppers
While the egg salad flavors are melding, prepare your bell peppers. Wash and dry the peppers thoroughly. Slice each pepper in half lengthwise, from the stem to the base. Use a small knife to carefully cut out the white membranes and seeds. You can leave the stem on for a nice “handle” and a more rustic look. You should now have 8 bell pepper “boats” ready for filling.

Step 6: Stuff the Peppers and Serve
Using a spoon or an ice cream scoop for uniform portions, generously fill each bell pepper half with the prepared egg salad. Mound the filling nicely in the center. If you like, you can garnish the tops with an extra sprinkle of paprika, some more chopped fresh herbs, or a few cracks of black pepper. The peppers are now ready to be served immediately.