Roasted Pepper N Egg Salad Sandwiches Recipes

EGG SALAD SANDWICHES WITH ROASTED RED PEPPERS AND CAPERS

Egg Salad Sandwiches With Roasted Red Peppers and Capers image

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.

Provided by Miss Oregon

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 239.9, Fat 8.3, SaturatedFat 2.2, Cholesterol 214.7, Sodium 844, Carbohydrate 31.4, Fiber 5.1, Sugar 5.8, Protein 12.2

ROASTED PEPPER 'N' EGG SALAD SANDWICHES

Roasted Pepper 'n' Egg Salad Sandwiches image

Here's a fresh take on a classic sandwich from Ruby Williams of Bogalusa, Louisiana. The egg salad gets an extra boost from red peppers and zesty seasonings.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1/4 cup mayonnaise
2 tablespoons diced roasted sweet red pepper
1 tablespoon minced fresh parsley
1/2 teaspoon Dijon mustard
1/2 teaspoon dried oregano
1/8 teaspoon pepper
3 hard-boiled large eggs, chopped
4 slices multigrain bread
2 romaine leaves

Steps:

In a small bowl, combine the first six ingredients. Add eggs; stir gently to combine. Spread over two slices of bread. Top with romaine and remaining bread.

Nutrition Facts : Calories 280 calories, Fat 11g fat (3g saturated fat), Cholesterol 321mg cholesterol, Sodium 670mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 4g fiber), Protein 15g protein.

ROASTED RED PEPPER-EGG SALAD

Roasted Red Pepper-Egg Salad image

Here's an easy take-along lunch option: an egg salad sandwich with a boost of flavor from roasted red peppers and a Dijon mustard dressing.

Provided by My Food and Family

Categories Dairy

Time 10m

Yield 3 servings

Number Of Ingredients 6

Ingredients

4 hard-cooked eggs , chopped
1/3 cup chopped jarred roasted red peppers, drained
2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
2 tsp. GREY POUPON Dijon Mustard
3 romaine lettuce leaves
6 slices whole wheat bread

Steps:

Mix first 4 ingredients until blended.
Fill bread slices with lettuce and egg salad.

Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 3 g, TransFat 0.5 g, Cholesterol 250 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g

EGG SALAD SANDWICH WITH RED PEPPERS

Egg Salad Sandwich With Red Peppers image

This egg salad has light taste to it. The parsley brings a refreshing taste with the red peppers give the salad some zip. Roasted red peppers may also be used. (FYI: Original recipe calls for 1 tbs capers, 1 tsp Dijon mustard and romaine lettuce to complete the sandwhich.)

Provided by Hoppy Frogs

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 large eggs
1/2 cup fat-free mayonnaise
1/3 cup dice red pepper
2 tablespoons chopped fresh parsley
1 teaspoon mustard
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
8 slices whole grain bread

Steps:

Place eggs in medium saucepan in a single layer. Add enough water to cover eggs by 1 inch. Brings to boil over high heat Reduce heat to medium and simmer for 10 minutes.
Remove eggs with 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.
In a large bowl, combine the rest of the salad ingredients. Mix well. Add eggs and mix gently. Spoon egg salad onto bread slices.

Nutrition Facts : Calories 238.6, Fat 7.6, SaturatedFat 2.2, Cholesterol 189.2, Sodium 591.2, Carbohydrate 28.6, Fiber 5, Sugar 6, Protein 13.9

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