Egg Salad Sandwich With Red Peppers Food

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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

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

ITALIAN PEPPER AND EGG SANDWICH



Italian Pepper and Egg Sandwich image

Although, you can find this sandwich on the menu at many diners, my favorite place to get one of these is right in my own kitchen. Back in the day, when the Catholic religion had a "no meat on Fridays" rule, Mama often made these for Friday lunch (and, sometimes, supper) for my brothers and me. In Chicago, especially during the Lenten season, many of the Italian beef stands offered this sandwich as an alternative to meat on Fridays ( I think that this is possibly how this sandwich came about). Whatever the case, I love this sandwich (and, I don't wait til Friday) and it brings me back to a simpler time!!!!

Provided by Alan in SW Florida

Categories     Lunch/Snacks

Time 25m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 9

1/4 cup olive oil
1 medium onion, thinly sliced
2 green bell peppers, cut into strips (or 2 red bell peppers, or one of each)
2 garlic cloves, minced
4 large eggs
1/4 cup grated parmesan cheese (or grated Romano cheese)
salt & fresh ground pepper, to taste
2 fresh hoagie rolls (torpedo or grinder rolls, or 4 slices of fresh Italian bread)
jarred hot giardiniera (optional, usually found in the pickle aisle of your supermarket or Italian delicatessens)

Steps:

  • In a frying pan, heat the olive oil over medium heat. Add the sliced onions and peppers. Cook, stirring occasionally, until the peppers are tender, about 15 minutes. Add the minced garlic during the last couple of minutes.
  • Meanwhile, in a small bowl, combine the eggs, Parmesan cheese, salt, and ground pepper. Beat until well mixed. Add the egg mixture to the pepper mixture in the skillet. Cook, stirring occasionally, until eggs are set, about 5 minutes.
  • Serve in the hoagie rolls (or, on slices of Italian bread). And, if you like hot stuff, add a little hot (as in spicy hot) giardiniera to top it off.

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

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

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