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View the original recipe at: http://www.origin.shape.com/healthy_eating/recipes/egg_salad_sandwiches_with_roasted_red_peppers_and_capers_recipe
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.
Serves: 4
Prep Time: 5 minutes
Cook Time: 12 minutes
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 fatIngredients
| 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.