Egg Salad Sandwich with Red Peppers
Elevate your sandwich game with this Egg Salad Sandwich with Red Peppers, a vibrant twist on a classic favorite. Creamy, perfectly seasoned egg salad is infused with the smoky sweetness of roasted red peppers and the subtle kick of Dijon mustard, creating a flavor-packed filling that’s both hearty and refreshing. Chopped fresh chives add a burst of brightness, while crisp lettuce and your choice of toasted or untoasted bread complete this delightful dish. Perfect for a quick lunch or an easy dinner, this recipe comes together in just 25 minutes and serves four. Whether paired with whole grain bread for extra nutrition or served as a lighter option without toasting, this sandwich is guaranteed to please!
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Ingredients
- 4 pieces Large eggs
- 4 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 0.5 cup Roasted red peppers (jarred, drained, and chopped)
- 2 tablespoons Fresh chives (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 pieces Bread slices (whole grain or your choice)
- 2 tablespoons Butter (optional, for toasting)
- 4 pieces Lettuce leaves
Directions
Step 1
Place the eggs in a medium saucepan and cover them with water. Bring to a boil over medium-high heat.
Step 2
Once the water is boiling, cover the pan, remove it from the heat, and let the eggs sit for 10 minutes.
Step 3
Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for 5 minutes before peeling.
Step 4
Peel the eggs and chop them into small cubes. Place the chopped eggs in a medium mixing bowl.
Step 5
Add the mayonnaise, Dijon mustard, roasted red peppers, chopped chives, salt, and black pepper to the bowl with the eggs. Gently mix until everything is well combined.
Step 6
Taste the egg salad and adjust seasoning with more salt or pepper, if needed.
Step 7
If you prefer toasted bread, spread a thin layer of butter on one side of each bread slice and toast them in a skillet over medium heat until golden brown.
Step 8
To assemble each sandwich, place a piece of lettuce on one slice of bread. Spoon an even layer of egg salad on top, then cover with another slice of bread.
Step 9
Cut each sandwich in half, if desired, and serve immediately. Enjoy!
Nutrition Facts
| Serving size | (744.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1769.4 |
| Total Fat 100.3g | 0% |
| Saturated Fat 27.0g | 0% |
| Cholesterol 864mg | 0% |
| Sodium 3563.4mg | 0% |
| Total Carbohydrate 184.2g | 0% |
| Dietary Fiber 18.9g | 0% |
| Total Sugars 21.0g | |
| Protein 57.9g | 0% |
| Vitamin D 160.9IU | 0% |
| Calcium 542.7mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 1136.0mg | 0% |
Source of Calories