Egg Salad Sandwiches With Roasted Red Peppers and Capers
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 large eggs
- 1⁄2 cup fat-free mayonnaise
- 1⁄3 cup roasted red pepper (from water-packed jar)
- 2 tablespoons fresh parsley
- 1 tablespoon capers
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1⁄4 teaspoon ground black pepper
- 8 slices whole grain bread, lightly toasted
- 4 leaves romaine lettuce
directions
- 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.
- 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.
- 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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