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Roasted Pepper ‘n’ Egg Salad Sandwiches

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.
  • Makes
    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-boiled large 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.
Nutrition Facts
1 each: 280 calories, 11g fat (3g saturated fat), 321mg cholesterol, 670mg sodium, 31g carbohydrate (7g sugars, 4g fiber), 15g protein.

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