Ingredients for Egg Salad Sandwiches With Roasted Red Peppers And Capers
- 6 large eggs
- Fat Free Mayonnaise
- Roasted Red Pepper
- Fresh Parsley
- 2 tablespoons capers, drained
- 1 tablespoon Dijon mustard
- Dried Oregano
- Ground Black Pepper
- Whole Grain Bread
- Romaine Lettuce
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How to Make Egg Salad Sandwiches With Roasted Red Peppers And Capers
- Place 6 large eggs in a medium saucepan in a single layer. Add enough cold water to cover eggs by 1 inch.
- Bring to a boil over high heat. Once boiling, immediately reduce heat to medium-low and simmer for 10 minutes.
- Remove eggs with a slotted spoon and immediately plunge them into an ice-water bath to stop the cooking process.
- Once cool enough to handle, gently peel and chop the eggs into 1/2-inch pieces. Set aside.
- While eggs are cooking, dice 1/2 cup roasted red peppers and chop 2 tablespoons of fresh parsley.
- Drain 2 tablespoons of capers.
- In a large bowl, combine the mayonnaise, Dijon mustard, chopped parsley, salt, and pepper. Mix well.
- Gently fold in the diced roasted red peppers and drained capers.
- Add the chopped eggs and mix gently to combine.
- Spread the egg salad evenly onto 4 slices of whole-grain bread.
- Top each with lettuce leaves and the remaining bread slices.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
23g
Fat
11g
Carbs
10g
