This healthy egg salad sandwich is creamy, protein-packed and ready in minutes — perfect for a quick breakfast or a light lunch. Toasted bread, a smooth egg filling and crisp lettuce make every bite satisfying without feeling heavy.
Ingredients
- 4 slices bread
- 2 eggs
- 2 tbsp sour cream, Greek yogurt, or mayonnaise
- Lettuce leaves
- Pinch of salt
Instructions
- Boil the eggs until fully set, about 10 minutes. Cool, peel, and halve.
- Scoop the yolks into a bowl, add the sour cream/yogurt and salt, and mash smooth with a fork. Dice the whites and fold in.
- Toast the bread in a dry skillet, spread with the egg mixture, add lettuce, and top with the second slice.
Tips
For the creamiest filling, mash the yolks completely before folding in the whites, and use Greek yogurt for a lighter, tangier version.
Toast the bread just before serving so it stays crisp against the filling, and add the lettuce last to keep it fresh.
For more quick breakfast sandwiches, try our Tuna and Egg Sandwich on Toasted Bread and Egg and Turkey Breakfast Sandwich, and see USDA for safe egg-handling guidance.
Nutrition: Per 100 g: 220 kcal, protein 15 g, fat 3 g, carbs 20 g.