Egg Salad Sandwich With Red Peppers Recipes

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EGG SALAD I



Egg Salad I image

This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill.

Provided by Margret

Categories     Salad     Egg Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 7

8 eggs
1 tablespoon mayonnaise
2 tablespoons prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon paprika
½ red onion, minced
salt and pepper to taste

Steps:

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
  • Serve on bread as a sandwich or over crisp lettuce as a salad.

Nutrition Facts : Calories 183.4 calories, Carbohydrate 4.2 g, Cholesterol 373.3 mg, Fat 12.8 g, Fiber 0.5 g, Protein 12.9 g, SaturatedFat 3.5 g, Sodium 348.4 mg, Sugar 1.4 g

DELICIOUS EGG SALAD FOR SANDWICHES



Delicious Egg Salad for Sandwiches image

This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye.

Provided by wifeyluvs2cook

Categories     Salad     Egg Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 6

8 eggs
½ cup mayonnaise
1 teaspoon prepared yellow mustard
¼ cup chopped green onion
salt and pepper to taste
¼ teaspoon paprika

Steps:

  • Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

Nutrition Facts : Calories 343.8 calories, Carbohydrate 2.3 g, Cholesterol 382.5 mg, Fat 31.9 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 6.4 g, Sodium 350.6 mg, Sugar 1.2 g

THE BEST EGG SALAD



The Best Egg Salad image

The Best Egg Salad is made with simple ingredients and is so creamy delicious! So easy to put together with the best flavor and is perfect on top of a sandwich! You will make this recipe again and again!

Provided by Alyssa Rivers

Categories     Salad

Time 25m

Number Of Ingredients 7

8 large eggs
1/4 cup mayonnaise
1/4 cup dill (minced)
2 tbsp chives (minced)
2 tbsp dijon mustard
1/2 tsp salt
1/4 tsp pepper

Steps:

  • Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and let cool.
  • Peel and chop the eggs and add them to a medium sized bowl. Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Spread on bread or use with your favorite crackers.

ROASTED PEPPER 'N' EGG SALAD SANDWICHES



Roasted Pepper 'n' Egg Salad Sandwiches image

Here's a fresh take on a classic sandwich from Ruby Williams of Bogalusa, Louisiana. The egg salad gets an extra boost from red peppers and zesty seasonings.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup mayonnaise
2 tablespoons diced roasted sweet red pepper
1 tablespoon minced fresh parsley
1/2 teaspoon Dijon mustard
1/2 teaspoon dried oregano
1/8 teaspoon pepper
3 hard-boiled large eggs, chopped
4 slices multigrain bread
2 romaine leaves

Steps:

  • In a small bowl, combine the first six ingredients. Add eggs; stir gently to combine. Spread over two slices of bread. Top with romaine and remaining bread.

Nutrition Facts : Calories 280 calories, Fat 11g fat (3g saturated fat), Cholesterol 321mg cholesterol, Sodium 670mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 4g fiber), Protein 15g protein.

ROASTED RED PEPPER-EGG SALAD



Roasted Red Pepper-Egg Salad image

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.

Provided by My Food and Family

Categories     Dairy

Time 10m

Yield 3 servings

Number Of Ingredients 6

4 hard-cooked eggs , chopped
1/3 cup chopped jarred roasted red peppers, drained
2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
2 tsp. GREY POUPON Dijon Mustard
3 romaine lettuce leaves
6 slices whole wheat bread

Steps:

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

Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 3 g, TransFat 0.5 g, Cholesterol 250 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g

EGG SALAD SANDWICH WITH RED PEPPERS



Egg Salad Sandwich With Red Peppers image

This egg salad has light taste to it. The parsley brings a refreshing taste with the red peppers give the salad some zip. Roasted red peppers may also be used. (FYI: Original recipe calls for 1 tbs capers, 1 tsp Dijon mustard and romaine lettuce to complete the sandwhich.)

Provided by Hoppy Frogs

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 large eggs
1/2 cup fat-free mayonnaise
1/3 cup dice red pepper
2 tablespoons chopped fresh parsley
1 teaspoon mustard
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
8 slices whole grain bread

Steps:

  • Place eggs in medium saucepan in a single layer. Add enough water to cover eggs by 1 inch. Brings to boil over high heat Reduce heat to medium and simmer for 10 minutes.
  • Remove eggs with 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.
  • In a large bowl, combine the rest of the salad ingredients. Mix well. Add eggs and mix gently. Spoon egg salad onto bread slices.

Nutrition Facts : Calories 238.6, Fat 7.6, SaturatedFat 2.2, Cholesterol 189.2, Sodium 591.2, Carbohydrate 28.6, Fiber 5, Sugar 6, Protein 13.9

CREAMY EGG SALAD



Creamy Egg Salad image

I love the versatility of egg salad, especially with this recipe. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. -Cynthia Kohlberg, Syracuse, Indiana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 3 cups.

Number Of Ingredients 9

3 ounces cream cheese, softened
1/4 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup finely chopped green or sweet red pepper
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
2 tablespoons minced fresh parsley
8 hard-boiled large eggs, chopped

Steps:

  • In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth. Stir in green pepper, celery, relish and parsley. Fold in eggs. Refrigerate, covered, until serving.

Nutrition Facts : Calories 228 calories, Fat 19g fat (6g saturated fat), Cholesterol 264mg cholesterol, Sodium 456mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 9g protein.

EGG SALAD SANDWICHES WITH ROASTED RED PEPPERS AND CAPERS



Egg Salad Sandwiches With Roasted Red Peppers and Capers image

Egg salad sandwiches with roasted red peppers and capers are rich in beta carotene from the peppers, vitamin K from the lettuce, and B vitamins, fiber and vitamin E from the whole-grain bread.

Provided by Miss Oregon

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

4 large eggs
1/2 cup fat-free mayonnaise
1/3 cup roasted red pepper (from water-packed jar)
2 tablespoons fresh parsley
1 tablespoon 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

Steps:

  • Place 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 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 next 7 ingredients. Make sure to dice the red peppers and parsley. You also want to drain the capers.
  • Mix well. Add eggs and mix gently to combine. Spoon egg salad onto 4 bread slices. Top with lettuce leaves and second slice of bread.

Nutrition Facts : Calories 239.9, Fat 8.3, SaturatedFat 2.2, Cholesterol 214.7, Sodium 844, Carbohydrate 31.4, Fiber 5.1, Sugar 5.8, Protein 12.2

DEVILED EGG SALAD SANDWICH



Deviled Egg Salad Sandwich image

Whip up your own Deviled Egg Salad Sandwich if you love the party appetizer-version of deviled eggs.Simply make deviled eggs as you normally would, but stir them up and layer with slices of red onion and fresh lettuce. A Deviled Egg Sandwich is perfect for picnics or after-party recipes.

Provided by My Food and Family

Categories     Home

Time 5m

Yield 1 serving

Number Of Ingredients 4

3 deviled egg halves from Creamiest Deviled Egg Recipe
2 slices whole wheat bread, toasted
1 lettuce leaf
2 thin red onion slices

Steps:

  • Spoon filling from deviled egg halves into small bowl.
  • Chop egg whites; stir into deviled egg filling.
  • Fill toast slices with lettuce, egg salad and onions to make sandwich.

Nutrition Facts : Calories 180, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 8 g

CLASSIC EGG SALAD RECIPE



Classic Egg Salad Recipe image

Whether you pile it on greens, spread it on crackers or make it a sandwich this Classic Egg Salad Recipe is a comforting, delicious meal.

Provided by Valerie Brunmeier

Categories     Main Dish     Sandwiches

Time 5m

Number Of Ingredients 9

8 hard boiled eggs
½ cup mayonnaise
1 teaspoon prepared yellow mustard
2 tablespoons finely diced celery
2 tablespoons finely diced red onion
¼ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon salt (or to taste)
freshly ground black pepper (to taste)

Steps:

  • Peel and chop the eggs and transfer them to a medium mixing bowl. Add the mayonnaise, mustard, celery, onion, onion powder, paprika, salt, and pepper. Stir to combine the mixture.

Nutrition Facts : Calories 350 kcal, Carbohydrate 2 g, Protein 13 g, Fat 32 g, SaturatedFat 7 g, Cholesterol 385 mg, Sodium 465 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

THREE-PEPPER EGG SALAD



Three-Pepper Egg Salad image

Two pantry superstars-pepperoncini and Peppadews-give this Three-Pepper Egg Salad salad a satisfying tang, while chopped bell pepper adds just the right amount of crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 20m

Yield Makes 3 cups

Number Of Ingredients 9

1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/3 cup sliced pepperoncini
1/4 cup chopped Peppadew peppers
1/2 cup finely chopped bell pepper
2 scallions, thinly sliced
8 hard-cooked eggs, coarsely chopped
Kosher salt and freshly ground pepper
Butter lettuce or soft white bread, for serving

Steps:

  • Mix together mayonnaise, Dijon, pepperoncini, Peppadews, bell pepper, and scallions. Fold in eggs. Season with salt and pepper, and serve in lettuce or bread.

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