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Roasted Pepper 'n' Egg Salad Sandwiches Recipe

Roasted Pepper 'n' Egg Salad Sandwiches Recipe

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.
TOTAL TIME: Prep/Total Time: 15 min. YIELD:2 servings


  • 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


  • 1. 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.

Nutritional Facts

1 sandwich (prepared with fat-free mayonnaise) equals 280 calories, 11 g fat (3 g saturated fat), 321 mg cholesterol, 670 mg sodium, 31 g carbohydrate, 4 g fiber, 15 g protein.

Reviews for Roasted Pepper 'n' Egg Salad Sandwiches

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Reviewed Jul. 25, 2011

"This was very good. The roasted pepper gave a different taste which was good."

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