Stuffed Mini Sweet Peppers

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Makes 24

6 hard cooked eggs
4 green onions, finely chopped
½ cup diced celery
¼ cup mayonnaise
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon chipotle chile powder
6 mini sweet peppers, seeded and cut into quarters lengthwise

Place the eggs in a single layer in a heavy-bottomed saucepan that has a tight-fitting lid.  Cover the eggs with cold water so that the water level measures one inch above the tops of the eggs.  Bring to a boil over high heat; remove the pan from the heat and cover with the pan lid.  Let sit for 10 minutes; transfer the eggs to an ice bath for 5 minutes and then peel.

Chop the eggs and place them in a large bowl.  Add the onions, celery, mayonnaise, vinegar, mustard and chile powder.  Mix well.  Refrigerate for up to two days.

Just before serving, fill the sweet pepper quarters with the egg mixture and arrange them on a platter.