Egg Salad Sandwiches With Roasted Red Peppers And Capers Recipes

DEVILED GREEN EGGS WITH ROASTED RED PEPPER AND CAPERS

Deviled Green Eggs With Roasted Red Pepper and Capers image

Make green-eggs and ham with this mustard green-infused filling for a healthier riff on deviled eggs.

Provided by Drew Ramsey, M.D.

Categories HarperCollins Appetizer Egg Healthy Mustard Greens Bell Pepper Capers Hors D'Oeuvre Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 8

Ingredients

8 pasture-raised eggs
1 teaspoon white vinegar
1 cup trimmed mustard greens
1/2 cup olive oil-based mayonnaise
1/4 teaspoon freshly ground black pepper
1/4 cup diced roasted red peppers
2 tablespoons capers, rinsed and chopped
1 jalapeño, seeded and minced (optional)

Steps:

Put the eggs and vinegar in a small saucepan and cover with cold water. Bring to a full boil over high heat, cover, and turn off the heat. Set aside for 15 minutes to allow the eggs to cook through. Place under cold running water to cool. Drain and peel. Cut the eggs in half lengthwise, scoop out the yolks, and transfer them to a small bowl. Set aside.
Put the mustard greens in a food processor and chop finely. Add the reserved egg yolks, mayonnaise, and black pepper and process until smooth. Transfer the egg whites to a plate and fill them with the yolk mixture. Top with the roasted red peppers, capers, and jalapeño, if using. Serve immediately, or cover and chill until ready to serve or for up to 4 hours.

ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS

Roasted pepper salad with capers & pine nuts image

Chargrill red and yellow peppers until blackened, peel and serve sliced with Mediterranean flavours

Provided by Sara Buenfeld

Categories Side dish

Time 25m

Number Of Ingredients 7

Ingredients

3 red and 3 yellow peppers
3 tbsp extra-virgin olive oil , plus extra for grilling
1 large garlic clove
1 tbsp white wine vinegar
2 tbsp pine nut , toasted
1-2 tbsp capers
few basil leaves , shredded (optional)

Steps:

Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the

Nutrition Facts : Calories 209 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

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

Ingredients

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

PICKLED EGG SALAD SANDWICH

Pickled Egg Salad Sandwich image

A zippy change from an ordinary egg salad sandwich.

Provided by Phoebe

Categories Main Dish Recipes Sandwich Recipes

Time 15m

Yield 1

Number Of Ingredients 12

Ingredients

2 pickled eggs, cut into small pieces
2 tablespoons light mayonnaise
1 tablespoon minced celery
1 garlic dill pickle, minced
2 teaspoons capers
2 teaspoons minced chives
½ teaspoon pickled egg juice
1 dash hot pepper sauce
2 slices whole wheat bread
1 teaspoon butter, or to taste
1 red lettuce leaf
1 tomato, thinly sliced

Steps:

Mix pickled eggs, mayonnaise, celery, pickle, capers, chives, pickle juice, and hot pepper sauce together in a bowl.
Toast bread lightly; spread butter on both slices. Layer lettuce and tomato on 1 slice. Spread egg mixture on the other slice. Press sandwich together and cut in half.

Nutrition Facts : Calories 468.8 calories, Carbohydrate 36.2 g, Cholesterol 477.3 mg, Fat 26.1 g, Fiber 9.4 g, Protein 25.7 g, SaturatedFat 7.9 g, Sodium 1208.3 mg, Sugar 8.7 g

EGG SALAD SANDWICHES WITH GREEN OLIVE, CELERY AND PARSLEY

Egg Salad Sandwiches With Green Olive, Celery and Parsley image

This zesty egg salad has no mayonnaise (but a dab of homemade mayonnaise would be permissible). Use picholine or other tasty green olives (not the bland canned supermarket type) or substitute Italian-style marinated artichoke hearts. You could add a little chopped anchovy and a few capers, too, if so inclined. Served open-face as appetizers, these sandwiches are very pretty, but there's no reason not to use the filling for a conventional sandwich.

Provided by David Tanis

Categories snack, finger foods, sandwiches, appetizer

Time 20m

Yield 12 open-face sandwiches

Number Of Ingredients 11

Ingredients

4 large eggs, boiled 9 minutes, chilled in ice water and peeled
1/4 cup thinly sliced scallions, cut on the diagonal
1/4 cup thinly sliced celery hearts, with leaves
Salt and pepper
1/2 cup roughly chopped green olives
Pinch of red-pepper flakes
1/2 cup roughly chopped flat-leaf parsley
2 to 3 tablespoons extra-virgin olive oil
6 slices challah bread
Unsalted butter, at room temperature
A handful of arugula leaves

Steps:

Chop eggs into large rough pieces and put in a medium bowl. Add scallions and celery and season with salt and pepper. Add olives, red pepper, parsley and olive oil. Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)
Lay bread slices on a work surface and butter each generously. Spread 2 or 3 tablespoons egg mixture on each. Top each slice with a few arugula leaves.
Cut each slice in half diagonally and serve. If desired, cut into bite-size pieces.

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

Ingredients

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.

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

Ingredients

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

TARRAGON-CAPER EGG SALAD SANDWICHES WITH SMOKED SALMON

Tarragon-Caper Egg Salad Sandwiches with Smoked Salmon image

Categories Sandwich Egg Salmon Tarragon Capers Gourmet

Yield Makes 6 sandwiches

Number Of Ingredients 8

Ingredients

6 hard-boiled large eggs, peeled
1 tablespoon finely chopped shallot
2 teaspoons finely chopped fresh tarragon
2 tablespoons drained capers, rinsed and finely chopped
1/2 cup mayonnaise
6 (4- to 5-inch) soft round seeded rolls, split
18 watercress sprigs, tough stems discarded
1/4 lb sliced smoked salmon

Steps:

Mash eggs coarsely with a fork, then stir in shallot, tarragon, capers, mayonnaise, and salt and pepper to taste. Make sandwiches with rolls, egg salad, watercress, and salmon.

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

Ingredients

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

SCRAMBLED EGG SANDWICHES (WITH ONIONS AND RED PEPPERS)

Scrambled Egg Sandwiches (With Onions and Red Peppers) image

This sandwich is good for breakfast or lunch. The onions and red peppers keep this from being just another egg sandwich. I toast the bread while the onion and pepper is cooking.

Provided by Debbwl

Categories Breakfast

Time 22m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 red bell pepper, cut into thin strips
1 onion, chopped fine
1 cup Egg Beaters egg substitute or 4 eggs
4 -6 slices edam cheese, sliced thin
4 slices country bread, toasted
salt and pepper

Steps:

Heat the oil in a large skillet. Add onion and saute over medium heat until slightly softened, about 2 minutes.
Add pepper strips and cook stirring occasionally until tender about 8-10 minutes.
Season with salt and pepper to taste.
Add egg beaters (or beat eggs and add) to skillet and cook stiring often, until set about 2 minutes.
Divide the egg mixture between two slices of toast, now top with slice of cheese and remaining toast.
Cut each sandwich in half and serve.

Nutrition Facts : Calories 529.7, Fat 16.1, SaturatedFat 2.5, Sodium 661.5, Carbohydrate 81, Fiber 5.3, Sugar 8.1, Protein 16.2

ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY

Roasted Peppers With Capers, Olives and Anchovy image

A fresh sweet pepper roasted at home can be revelatory. The flames of an outdoor grill, stovetop burner or broiler add a touch of smokiness, while helping to remove a pepper's tough skin. To prevent the pepper from overcooking, do not place it in a closed container after roasting, as some suggest - just let it cool uncovered on a plate. The skin will still come off and the flesh won't be mushy. The combination of sweet pepper and salty anchovy is classic. Serve this carpaccio-style, using a whole pepper to cover the plate, or arrange in alternating rows.

Provided by David Tanis

Categories snack, finger foods, vegetables, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 red bell or other large sweet peppers, such as Corno di Toro
Kosher salt and black pepper
Pinch of red-pepper flakes
1 small garlic clove, grated
Extra-virgin olive oil
12 anchovy fillets, rinsed and blotted
1 teaspoon capers
12 black olives
Basil leaves, for garnish

Steps:

Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.

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