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.
- 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-cooked eggs, chopped
- 4 slices multigrain bread
- 2 romaine leaves
- 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. Yield: 2 servings.
Originally published as Roasted Pepper 'n' Egg Salad Sandwiches in Cooking for 2 Winter 2007, p64
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