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Categories:Viewed: 56 - Published at: 7 years ago
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
Method
- 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.
