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.
What You Need
Original recipe yields 3 servings
4 hard-cooked eggs , chopped
1/3 cup chopped jarred roasted red pepper s, drained
2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
2 tsp. GREY POUPON Dijon Mustard
3 romaine lettuce leaves
6 slices whole wheat bread
Add To Shopping List
Let's Make It
Mix first 4 ingredients until blended.
Fill bread slices with lettuce and egg salad.
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.
Keep a few hard-cooked eggs on hand in the refrigerator for this easy-to-make egg salad.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.