Egg Salad Sandwiches With Roasted Red Peppers and Capers |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Egg salad sandwiches with roasted red peppers and capers are rich in beta carotene from the peppers, vitamin K from the lettuce, and B vitamins, fiber and vitamin E from the whole-grain bread. 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:
1. 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.
2. 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.
3. 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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