Egg Salad Sandwiches With Roasted Red Peppers and Capers

READY IN: 15mins
Recipe by Miss Oregon

Egg salad sandwiches with roasted red peppers and capers are rich in beta carotene from the peppers, vitamin K from the lettuce, and B vitamins, fiber and vitamin E from the whole-grain bread.

Top Review by Denibates

I love this recipe.... I think you may mean four large eggs rather than 1/4 of a large egg. I assumed that, anyway, with good results. Thanks for a twist on a standard!

Ingredients Nutrition


  1. Place eggs in a medium saucepan in a single layer. Add enough water to cover eggs by 1 inch. Bring to a boil over high heat. Reduce heat to medium and simmer for 10 minutes. Remove eggs with a slotted spoon and plunge them into an ice-water bath (to prevent further cooking). Shell the eggs and chop them into 1/2-inch pieces. Set aside.
  2. Meanwhile, in a large bowl, combine next 7 ingredients. Make sure to dice the red peppers and parsley. You also want to drain the capers.
  3. Mix well. Add eggs and mix gently to combine. Spoon egg salad onto 4 bread slices. Top with lettuce leaves and second slice of bread.

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