Description
This Classic Egg Sandwich is the ultimate protein-packed breakfast, combining creamy eggs, mayo, and mustard layered between perfectly toasted bread. Ready in under 15 minutes, it’s ideal for busy mornings or a quick, satisfying meal any time of day.
Ingredients
Scale
- 6 large eggs
- ¼ cup mayonnaise (or plain Greek yogurt)
- 1 teaspoon yellow mustard
- Salt and pepper to taste
- ½ teaspoon garlic powder (optional)
- 1 tablespoon finely chopped chives or parsley (optional)
- Bread of choice: white, whole wheat, sourdough, or multigrain
- Optional: lettuce, tomato slices, avocado, microgreens
Instructions
- Boil the eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let sit for 10–12 minutes. Transfer to ice water to cool.
- Peel and chop: Once cooled, peel and chop the eggs into small chunks.
- Mix the filling: In a bowl, combine chopped eggs with mayonnaise, mustard, garlic powder, salt, pepper, and optional herbs. Stir to mix.
- Toast the bread: Toast your preferred bread slices to desired crispiness.
- Assemble: Spoon egg mixture onto a slice of bread, add optional toppings, and top with the second slice.
- Serve: Cut the sandwich in half and serve immediately or wrap for later.
Notes
- Use slightly older eggs for easier peeling.
- Let the egg salad rest for 10–15 minutes to allow flavors to meld.
- Swap mayo with Greek yogurt, avocado, or hummus for a lighter version.
- Don’t assemble sandwiches too far in advance—store filling and bread separately to avoid sogginess.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 210mg
Keywords: Classic Egg Sandwich, Quick Breakfast Recipes, Healthy Breakfast, Protein-Packed Sandwich, Easy Egg Recipes