Egg Salad stuffed Mini Sweet Peppers

(From Banu's Cook Book)

Ingredients:
1 cup of Mini Sweet Peppers (It came to around 5 for me - depends on the size)
1/4 cup of finely chopped red onion
1/2 cup of Dill Relish (Recipe for my Homemade Dill Relish is here)
3 Hard boiled Eggs
WF Mayo Garlic Chilli Sauce
Cilantro for Garnishing

Method:
1. Hard Boil the eggs. Peel them and chop them fine.
2. In a bowl, combine the chopped hard boiled eggs, chopped onion and the relish. Mix well. The salt in the relish was good enough for me and I did not add any extra salt.
3. Cut the top of the mini peppers and then cut them lengthwise in half. Remove the seeds. Fill them with the Egg salad.
4. Drizzle the WF Mayo Garlic Chilli Sauce and sprinkle some cilantro.
5. The sweet crunchiness of the mini peppers are a good background for this egg salad.

WF Mayo Garlic Chilli Sauce

Ingredients:
1 Tbsp of Walden Farms Mayo
1 - 2 Tbsp of Pickle Juice (This is the water from the pickle jar)
1/4 Tsp of Garlic Chilli Sauce
A bit of Lemon Juice

Method:
Mix all the ingredients together well and the sauce is ready.

Notes:
1. Walden Farms Mayo is very sweet for my taste. So the garlic chilli and pickle juice cuts through the sweetness and makes it tastier. You can even add just regular chilli paste or hot sauce or even Red curry paste.
2. This is the brand of Garlic Chilli Paste that I used. You can get it in most grocery stores.

3. You can pulse the eggs in food processor if you like a more smooth egg salad.