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Roasted Red Pepper-Egg Salad
Roasted Red Pepper-Egg Salad

Roasted Red Pepper-Egg Salad

10 Min(s)
10 Min(s) Prep
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
Select All
3 servings
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
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Let's Make It
1
Mix first 4 ingredients until blended.
2
Fill bread slices with lettuce and egg salad.
Kitchen Tips
Tip 1
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.
Tip 2
Make Ahead
Keep a few hard-cooked eggs on hand in the refrigerator for this easy-to-make egg salad.
Nutrition
Calories
290
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 250mg
83%
Sodium 540mg
23%
Total Carbohydrates 27g
10%
Dietary Fibers 4g
14%
Sugars 4g
8%
Protein 16g
32%
Vitamin A
45%
Vitamin C
25%
Calcium
10%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
3 servings
* 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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