Description
Start your day with this quick breakfast idea or whip it up for an easy lunch or healthy snack. This Quick 10-Minute Egg Salad Sandwich is creamy, protein-packed, and layered with flavor—perfect for busy mornings or lunchbox meals. Whether you’re looking for a no-fuss food idea or smart lunch prep, this easy recipe checks every box for taste, texture, and convenience.
Ingredients
6 large eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 tablespoon chopped chives or green onions
salt and pepper to taste
4 slices multigrain bread
2 lettuce leaves
Instructions
1. Place 6 large eggs in a pot, cover with water, and bring to a boil. Turn off the heat, cover, and let sit for 10 minutes. Cool in ice water and peel.
2. Chop the eggs and add them to a bowl. Mix in 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, and 1 tablespoon chopped chives. Season with salt and pepper to taste.
3. Toast 4 slices of multigrain bread to your liking.
4. Layer lettuce on two slices of toast. Add generous scoops of the egg salad. Top with the remaining slices of bread. Slice and serve.
Notes
Use lettuce to keep the bread from getting soggy.
You can swap mayo with Greek yogurt or mashed avocado.
Add extra toppings like tomato or pickles for a twist.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sandwiches
- Method: No-cook (except boiling eggs)
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 2g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 285mg
Keywords: quick breakfast, egg salad sandwich, easy recipe, lunch ideas, healthy snack