Egg Salad Sandwich With Red Peppers |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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.) 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.
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