Egg Salad Sandwiches with Roasted Red Peppers and Capers
Serves: 4
Take time out to whip up this quick lunch, high in beta-carotene, fiber, and vitamins.
Ingredients
| 1/4 | large eggs |
| 1/2 | cup fat-free mayonnaise |
| 1/3 | cup diced roasted red peppers (from water-packed jar) |
| 2 | tablespoons chopped fresh parsley |
| 1 | tablespoon drained 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
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.
