Roasted Red Pepper-Egg Salad - Kraft Recipes Top
Comida Kraft
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Roasted Red Pepper-Egg Salad

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Total Time

3 servings

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.

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What You Need

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Make It

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  • Mix first 4 ingredients until blended.
  • Fill bread slices with lettuce and egg salad.

Special Equipment Needed

Variation - Roasted Red Pepper-Egg Scramble Sandwiches

Substitute raw eggs for the hard-cooked eggs. Beat eggs with whisk until foamy; stir in peppers. Pour into small skillet sprayed with cooking spray. Cook on medium-low heat until eggs are set, stirring frequently. Spread bread slices with mayo and mustard; fill with lettuce and hot egg mixture.

Make Ahead

Keep a few hard-cooked eggs on hand in the refrigerator for this easy-to-make egg salad.


  • 3 servings

Nutritional Information

Serving Size 3 servings
Calories 290
Total fat 12g
Saturated fat 3g
Cholesterol 250mg
Sodium 540mg
Carbohydrate 27g
Dietary fiber 4g
Sugars 4g
Protein 16g
% Daily Value
Vitamin A 45 %DV
Vitamin C 25 %DV
Calcium 10 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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