Egg Salad Sandwich with Red Peppers
Elevate your sandwich game with this Egg Salad Sandwich with Red Peppers, a vibrant twist on a classic favorite. Creamy, perfectly seasoned egg salad is infused with the smoky sweetness of roasted red peppers and the subtle kick of Dijon mustard, creating a flavor-packed filling that’s both hearty and refreshing. Chopped fresh chives add a burst of brightness, while crisp lettuce and your choice of toasted or untoasted bread complete this delightful dish. Perfect for a quick lunch or an easy dinner, this recipe comes together in just 25 minutes and serves four. Whether paired with whole grain bread for extra nutrition or served as a lighter option without toasting, this sandwich is guaranteed to please!
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Recipe Information
Ingredients
- 4 pieces Large eggs
- 4 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 0.5 cup Roasted red peppers (jarred, drained, and chopped)
- 2 tablespoons Fresh chives (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 pieces Bread slices (whole grain or your choice)
- 2 tablespoons Butter (optional, for toasting)
- 4 pieces Lettuce leaves
Instructions
Place the eggs in a medium saucepan and cover them with water. Bring to a boil over medium-high heat.
Once the water is boiling, cover the pan, remove it from the heat, and let the eggs sit for 10 minutes.
Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for 5 minutes before peeling.
Peel the eggs and chop them into small cubes. Place the chopped eggs in a medium mixing bowl.
Add the mayonnaise, Dijon mustard, roasted red peppers, chopped chives, salt, and black pepper to the bowl with the eggs. Gently mix until everything is well combined.
Taste the egg salad and adjust seasoning with more salt or pepper, if needed.
If you prefer toasted bread, spread a thin layer of butter on one side of each bread slice and toast them in a skillet over medium heat until golden brown.
To assemble each sandwich, place a piece of lettuce on one slice of bread. Spoon an even layer of egg salad on top, then cover with another slice of bread.
Cut each sandwich in half, if desired, and serve immediately. Enjoy!
Nutrition Facts
Calories |
1769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.3 g | 129% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 3563 mg | 155% | |
| Total Carbohydrate | 184.2 g | 67% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 21.0 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 543 mg | 42% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1136 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
