Egg Salad Sandwich With Red Peppers - cooking recipe

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

Preparation

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.