A Heaping TBSP of Life

~ presenting a slightly currated collection of all things edible ~

Roasted Red Pepper and Dill Egg Salad

Disclaimer:  This is an ‘I’m-on-a-whole-30-and-I’m-sick-of-eating-bowls-of-sweet-potatoes’ inspired recipe.

It’s true.  I love my bowls.  Like I really do.  But when I don’t have tofu to glaze, beans to bbq, or corn to grill, I start to get a little bored.  Like, to the level of if-I-have-to-eat-another-sweet-potato-I-might-loose-my-mind bored. (OK, I’m done with the dashes, I promise!)

This recipe arose from my effort to mix up my lunches while still keeping them fun and delicious, and also create something that my ten month old son could eat with me (minimizing meal prep=happy momma)!  As it turned out, I had two dozen eggs, a random handful of veggies, and some fresh dill on hand.  I also had a jar of capers, which is a bit of a staple at our house.  Egg salad it was.  I started off by roasting the red pepper, and hoping that inspiration would kick in from there.  I hit a roadblock though when I read the back of the mayo.  It was made with soybean oil.  A big no-no on the Whole 30, and an even bigger no for my little guy who has an allergy to it.

Not to be phased, I decided to make my own.  Now, making mayo isn’t hard.  In fact, it’s down right idiot proof.  There are literally only two steps: pulse ingredients, pulse in oil – slowly.  Somehow I missed that last ‘slowly’ bit though and broke two mayo’s before I finally got it to work.  I’m glad I started with 18 eggs, because I needed all of them!  If you run into this issue it could be one of two things.  Either you’re blender needs to be cleaned (guilty of this one lol) or you’re pouring the oil in too fast.  When you first start out you need to pour SLOW.  Like one drop at a time kind of slow.  Once it starts to thicken and you’ve got a 1/2 cup or so of oil left you can start pouring it in faster.  Just don’t dump it all in like I like to do or it will break and get weird and clumpy and you’ll get mad.  Trust me.  I did it twice this weekend, I’m basically an expert on breaking mayo.

This recipe makes enough mayo for double the amount of egg salad.  It’s almost impossible to make the mayo with only one egg yolk, and this stuff is so good I promise you’ll be glad you have extra!  Spread it on a sandwich, make potato salad – it will stay good for about a week in the fridge, so you have some time! 🙂

One last thing.  If you’re like me and enjoy a little spice, feel free to add more sriracha.  I actually added a little over two tablespoons to mine, and it was perfect!  I hope you enjoy this roasted red pepper egg salad!   Let me know in the comments below if you made it, and what you thought!


Roasted Red Pepper and Dill Egg Salad
Prep Time
30 mins
Total Time
30 mins
Course: Side Dish
Cuisine: American
Servings: 6 Servings
Egg Salad
  • 6 Eggs
  • 1 Red Pepper
  • 6 Stalks Celery, sliced thin
  • 2 Tbsp Fresh Dill, chopped
  • 2 Tbsp Capers
  • 4 Green Onions, sliced thin
Smoked Sriracha Mayo
  • 2 Egg Yolks
  • 1/4 tsp Gr. Mustard
  • 1/4 Cup Apple Cider Vinegar
  • 2 Tbsp Lemon Juice
  • 1 Tbsp + 1/4 Cup Dijon Mustard
  • 1 tsp Smoked Paprika
  • 1 Tbsp Sriracha
  • 1 tsp Salt
  • 1/2 tsp White Pepper
  • 1 Cup Canola Oil
Make Mayo
  1. In a blender briefly pulse all mayo ingredients except the sriracha, oil, and 1/4 cup of mustard.

  2. With the blender on high speed SLOWLY drizzle in the oil, starting with just a few drops.  As the mayo emulsifies it will thicken and you can pour the oil a little faster.

  3. Once the oil is gone scoop the mayo out of the blender into a small bowl and fold in the sriracha and extra 1/4 cup of Dijon.  You will only need about 1/2 for this recipe, save the rest for sandwiches!  It will stay good in the fridge for about 7 days.

Make the Salad
  1. Place a lightly salted pot of water on the stove and turn the burner to medium high.  Put the eggs in the water while it's still cold and bring to a boil.  Once the water has come to a boil turn it off and allow it to cool completely with the eggs in it.

  2. To roast the red peppers with a gas stove turn on a burner to medium - medium high heat.  Place the red pepper directly onto the grate and allow to blacken on all sides, using a tongs to rotate the pepper as needed.  Once the pepper is nearly completely blackened remove it from the flame and wrap tightly in Saran wrap until fully cooled.

  3. If you do not have a gas stove turn the oven on to broil.  Slice the top and the bottom off the pepper and remove the stem.  Slice the body of the pepper in half vertically and press it open to lay flat.  Put the pepper pieces, skin side up, on a cookie sheet and roast under the broiler until mostly blackened, about 5mn.  Wrap pieces tightly in Saran until fully cooled.

  4. Once pepper has cooled rub the blackened skin off with your fingertips.  Small dice the pieces of red pepper and place in a strainer over the sink.  Allow to set for 15mn.

  5. Using a paper towel gently press on the red pepper in the strainer to remove as much liquid as possible.  Shake the strainer a few times to re-position the peppers and remove more liquid.  Once you've gotten as much out as you can, transfer the pepper to a large bowl with the celery, dill, green onions and capers.

  6. Peel the eggs.  Using either an egg slicer, or a sharp knife, cut them into slices (or chunks, but I like slices!) Put them in the bowl with everything else.

  7. Add about half the mayo and stir to combine, adding more mayo if necessary until it reaches your desired consistency.  Eat plain, with tomatoes and spinach, or on top of a slice of crusty bread!

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