Wednesday, December 16, 2009

Egg Salad with Roasted Red Peppers and Capers

Source: Self Magazine

1/4 large eggs
1/2 cup fat-free mayonnaise
1/3 cup diced roasted red peppers (from water-packed jar)
2 tablespoons chopped fresh parsley
1 tablespoon drained capers
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
8 slices whole-grain bread, lightly toasted
4 leaves romaine lettuce

Place the 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 the 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 the next seven ingredients. Mix well. Add the eggs and mix gently to combine.

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