Egg Salad Sandwiches With Roasted Red Peppers And Capers

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 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.
• 3 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.