Egg Salad Sandwiches With Roasted Red Peppers And Capers

• 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

1. 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.
2. 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.
3. 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.

eggs, mayonnaise, red pepper, fresh parsley, capers, mustard, oregano, ground black pepper, grain bread, romaine lettuce

Taken from www.food.com/recipe/egg-salad-sandwiches-with-roasted-red-peppers-and-capers-218203 (may not work)