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    You are in: Home / Recipes / Egg Salad Sandwiches With Roasted Red Peppers and Capers Recipe
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    Egg Salad Sandwiches With Roasted Red Peppers and Capers

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    Miss Oregon's Note:

    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.

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    Units: US | Metric


    1. 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. 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. 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.

    Ratings & Reviews:

    • on October 30, 2008


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Egg Salad Sandwiches With Roasted Red Peppers and Capers

    Serving Size: 1 (161 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 239.8
    Calories from Fat 75
    Total Fat 8.3 g
    Saturated Fat 2.2 g
    Cholesterol 214.7 mg
    Sodium 844.0 mg
    Total Carbohydrate 31.3 g
    Dietary Fiber 5.0 g
    Sugars 5.8 g
    Protein 12.1 g

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