Egg Salad Sandwiches with Roasted Red Peppers and Capers
Take time out to whip up this quick lunch, high in beta-carotene, fiber, and vitamins.
Nutrition Score per serving
259 calories
37.6 carbs (58%)
5.5 g fat (19%)
7 g fiber
15 g protein (23%)
1.6 saturated fat
Serves: 4
Cook Time: 12 minutes
Ingredients
| 1⁄4 | large eggs | |
| 1⁄2 | c | fat-free mayonnaise |
| 1⁄3 | c | diced roasted red peppers (from water-packed jar) |
| 2 | T | chopped fresh parsley |
| 1 | T | drained capers |
| 1 | t | Dijon mustard |
| 1 | t | dried oregano |
| 1⁄4 | t | ground black pepper |
| 8 | sli | whole-grain bread, lightly toasted |
| 4 | leaves romaine lettuce |
Instructions
Place the 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 the 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.
Meanwhile, in a large bowl, combine the next seven ingredients. Mix well. Add the eggs and mix gently to combine. Spoon the egg salad onto 4 bread slices. Top with lettuce leaves and the second slice of bread.
