Egg Salad Sandwiches with Roasted Red Peppers and Capers
Nutrition Score per serving
|1⁄3||c||diced roasted red peppers (from water-packed jar)|
|2||T||chopped fresh parsley|
|1⁄4||t||ground black pepper|
|8||sli||whole-grain bread, lightly toasted|
|4||leaves romaine lettuce|
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.