Egg Salad Sandwich w/ Roasted Red Peppers

  • 4 large eggs

  • ½ cup fat-free mayonnaise

  • 1/3 cup diced roasted red peppers

  • 2 tbsp chopped fresh parsley

  • 1 tbsp drained capers

  • 1 tsp Dijon mustard

  • 1 tsp dried oregano

  • ¼ tsp ground black pepper

  • 8 slices whole grain bread

  • 4 leaves romaine lettuce

Placed 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. Shell the eggs and chop them into ½ inch pieces. Set aside for later.

Meanwhile, in a large bowl, combine the next 7 ingredients. 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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