- 4 large eggs
- ½ cup fat-free mayonnaise
- 1/3 cup diced roasted red peppers
- 2 tbsp chopped fresh parsley
- 1 tbsp drained capers
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- ¼ tsp ground black pepper
- 8 slices whole grain bread
- 4 leaves romaine lettuce
Placed eggs in a medium saucepan in a single layer. Add enough water to cover eggs by 1 inch. Bring to a boil over high heat. Reduce heat to medium and simmer for 10 minutes.
Remove eggs with a slotted spoon and plunge them into an ice-water bath. Shell the eggs and chop them into ½ inch pieces. Set aside for later.
Meanwhile, in a large bowl, combine the next 7 ingredients. Mix well. Add eggs and mix gently to combine. Spoon egg salad onto 4 bread slices. Top with lettuce leaves and second slice of bread.
