Egg Salad Sandwiches with Roasted Red Peppers and Capers

Elevate your lunch game with these Egg Salad Sandwiches with Roasted Red Peppers and Capers, a vibrant twist on the classic recipe. This dish combines the creamy richness of perfectly cooked eggs with the tangy sweetness of roasted red peppers and the briny pop of capers, creating an irresistible flavor medley. Fresh parsley and Dijon mustard add a touch of brightness and depth, while your choice of bread—whether it’s hearty sourdough or nutty whole wheat—provides the perfect canvas for this savory filling. Toast your bread for a bit of crunch or keep it soft for classic comfort, and don’t forget an optional crisp lettuce leaf for added freshness. With a quick prep time of just 30 minutes, this versatile recipe is perfect for an indulgent weekday lunch, a picnic treat, or a light dinner that’s sure to impress!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 6 Large eggs
• 4 tablespoons Mayonnaise
• 1 teaspoon Dijon mustard
• 1 cup Roasted red peppers (jarred or homemade), chopped
• 2 tablespoons Capers, drained
• 2 tablespoons Fresh parsley, finely chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper, freshly ground
• 8 slices Bread (your choice, e.g., sourdough, whole wheat, or baguette)
• 2 tablespoons Butter (optional, for toasting bread)
• 4 Lettuce leaves (optional)

Directions

Step 1

1. Place the eggs in a medium saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, turn off the heat, cover the saucepan, and let the eggs sit for 10-12 minutes.

Step 2

2. Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for 5-10 minutes before peeling off the shells.

Step 3

3. Chop the peeled eggs into small, bite-sized pieces and transfer them to a large mixing bowl.

Step 4

4. Add the mayonnaise, Dijon mustard, roasted red peppers, capers, parsley, salt, and black pepper to the bowl with the chopped eggs. Gently stir until well combined. Taste and adjust seasonings as needed.

Step 5

5. If toasting the bread, lightly butter one side of each slice and toast in a skillet over medium heat until golden brown. Alternatively, use a toaster or enjoy the bread untoasted.

Step 6

6. To assemble the sandwiches, place a lettuce leaf (if using) on a slice of bread. Scoop a generous portion of the egg salad onto the lettuce and spread it evenly. Top with another slice of bread.

Step 7

7. Repeat with the remaining ingredients to create four sandwiches.

Step 8

8. Slice each sandwich in half, if desired, and serve immediately. Enjoy your Egg Salad Sandwiches with Roasted Red Peppers and Capers!

Nutrition Facts

Serving size	(1121.8g)

Amount per serving	% Daily Value*
Calories	1968.1

Total Fat 107.7g	0%
Saturated Fat 29.5g	0%
Polyunsaturated Fat g
Cholesterol 1238.9mg	0%
Sodium 4467.5mg	0%
Total Carbohydrate 198.7g	0%
Dietary Fiber 16.0g	0%
Total Sugars 28.7g
Protein 65.4g	0%

Vitamin D 258.3IU	0%
Calcium 458.6mg	0%
Iron 17.1mg	0%
Potassium 1654.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.9%

Protein: 12.9%

Carbs: 39.2%