Best 5 Roasted Pepper N Egg Salad Sandwiches Recipes
**Roasted Red Pepper and Egg Salad Sandwiches: A Flavorful and Refreshing Summer Delight**
Indulge in the vibrant flavors of summer with our tantalizing Roasted Red Pepper and Egg Salad Sandwiches. These delectable delights combine the smoky sweetness of roasted red peppers, the creamy richness of eggs, the tangy crunch of celery, red onion, and fresh herbs, all wrapped in soft and fluffy bread. With three variations to choose from - a classic mayo-based salad, a tangy Greek yogurt dressing, and a luscious avocado spread - these sandwiches offer a symphony of textures and flavors that will refresh and satisfy your palate.
DELICIOUS EGG SALAD FOR SANDWICHES
This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye.
Provided by wifeyluvs2cook
Categories Salad Egg Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 2.3 g, Cholesterol 382.5 mg, Fat 31.9 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 6.4 g, Sodium 350.6 mg, Sugar 1.2 g
EGG SALAD SANDWICHES WITH ROASTED RED PEPPERS AND CAPERS
Egg salad sandwiches with roasted red peppers and capers are rich in beta carotene from the peppers, vitamin K from the lettuce, and B vitamins, fiber and vitamin E from the whole-grain bread.
Provided by Miss Oregon
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place 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 (to prevent further cooking). Shell the eggs and chop them into 1/2-inch pieces. Set aside.
- Meanwhile, in a large bowl, combine next 7 ingredients. Make sure to dice the red peppers and parsley. You also want to drain the capers.
- 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.
Nutrition Facts : Calories 239.9, Fat 8.3, SaturatedFat 2.2, Cholesterol 214.7, Sodium 844, Carbohydrate 31.4, Fiber 5.1, Sugar 5.8, Protein 12.2
EGG SALAD SANDWICH WITH RED PEPPERS
This egg salad has light taste to it. The parsley brings a refreshing taste with the red peppers give the salad some zip. Roasted red peppers may also be used. (FYI: Original recipe calls for 1 tbs capers, 1 tsp Dijon mustard and romaine lettuce to complete the sandwhich.)
Provided by Hoppy Frogs
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place eggs in medium saucepan in a single layer. Add enough water to cover eggs by 1 inch. Brings to boil over high heat Reduce heat to medium and simmer for 10 minutes.
- Remove eggs with slotted spoon and plunge them into an ice-water bath (to prevent further cooking). Shell the eggs and chop them into 1/2 inch pieces. Set aside.
- In a large bowl, combine the rest of the salad ingredients. Mix well. Add eggs and mix gently. Spoon egg salad onto bread slices.
Nutrition Facts : Calories 238.6, Fat 7.6, SaturatedFat 2.2, Cholesterol 189.2, Sodium 591.2, Carbohydrate 28.6, Fiber 5, Sugar 6, Protein 13.9
ROASTED RED PEPPER-EGG SALAD
Here's an easy take-along lunch option: an egg salad sandwich with a boost of flavor from roasted red peppers and a Dijon mustard dressing.
Provided by My Food and Family
Categories Dairy
Time 10m
Yield 3 servings
Number Of Ingredients 6
Steps:
- Mix first 4 ingredients until blended.
- Fill bread slices with lettuce and egg salad.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 3 g, TransFat 0.5 g, Cholesterol 250 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g
PESTO-DIJON EGG SALAD SANDWICHES
Turn your old-standby egg salad into your new lunch favorite. Honey Dijon mustard and pesto add a sensational, savory spin, and the celery and onion lend nice crunch. -Carrie Kenny, Batavia, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Combine the first eight ingredients in a small bowl. Gently stir in eggs. Spread over four toast slices; top with lettuce, tomato and remaining toast.
Nutrition Facts :
Tips:
- For the best flavor, use fresh, ripe peppers. Look for peppers that are firm and have a deep, vibrant color.
- Roasting the peppers brings out their natural sweetness and smokiness. You can roast the peppers in a hot oven or over an open flame.
- Once the peppers are roasted, they can be easily peeled and chopped. Be sure to remove the seeds and ribs before chopping.
- You can use any type of bread for these sandwiches. However, a hearty, rustic bread will hold up best to the filling.
- Spread the mayonnaise on the bread before adding the filling. This will help to prevent the bread from getting soggy.
- Layer the roasted peppers, eggs, and cheese on top of the mayonnaise. You can also add other toppings, such as bacon, avocado, or sprouts.
- Season the sandwiches with salt and pepper to taste.
Conclusion:
Roasted pepper and egg salad sandwiches are a delicious and easy-to-make lunch or dinner option. They are perfect for picnics, potlucks, or casual gatherings. With a few simple ingredients and a little bit of time, you can create a sandwich that is both flavorful and satisfying.
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