EGG SALAD SANDWICH WITH RED PEPPERS
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
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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