Egg Salad Sandwich With Red Peppers

This egg salad has light taste to it. The parsley brings a refreshing taste with the red peppers give the salad some zip. Roasted red peppers may also be used. (FYI: Original recipe calls for 1 tbs capers, 1 tsp Dijon mustard and romaine lettuce to complete the sandwhich.)

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  large eggs
• 1⁄2 cup fat-free mayonnaise
• 1⁄3 cup  dice  red pepper
• 2  tablespoons  chopped fresh parsley
• 1  teaspoon mustard
• 1  teaspoon dried oregano
• 1⁄4 teaspoon ground black pepper
• 8  slices  whole grain bread

Directions

1. Place eggs in medium saucepan in a single layer. Add enough water to cover eggs by 1 inch. Brings to boil over high heat Reduce heat to medium and simmer for 10 minutes.
2. Remove eggs with 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.
3. In a large bowl, combine the rest of the salad ingredients. Mix well. Add eggs and mix gently. Spoon egg salad onto bread slices.