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Breakfast for One

Egg Salad Sandwich

An egg-forward egg salad, dressed simply and paired with a savory condiment for extra depth — served open-faced or as a classic sandwich.
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Yield: 1 serving
Total Time: 15 minutes

Ingredients
  

Egg Salad
  • 2 boiled eggs
  • 1 ½ tbsp mayonnaise
  • ¼ tsp Dijon mustard
  • A few pinches of the egg seasoning blend (recipe below)
All-Purpose Egg Seasoning (yields about half a small spice jar)
  • 3 tbsp fine salt
  • 2 tsp onion powder
  • 1 tsp ground paprika
  • ½ tsp freshly ground black pepper
For Serving
  • Caramelized onions, to taste (recipe linked above)
  • Toasted sourdough

Instructions

  • Boil eggs for 8–9 minutes over medium-high heat, then rinse briefly under cold water and let cool until easy to handle.
  • Peel and chop the eggs into small, chunky pieces.
  • Add mayonnaise, Dijon mustard, and a few pinches of egg seasoning blend. Mix until combined.
  • Toast the sourdough. Spread caramelized onions on top.
  • Pile the egg salad over the condiment. Serve open-faced, or top with a second slice for a closed sandwich.

Watch the Recipe

Notes

  • Swap caramelized onions for sun-dried tomatoes for a brighter, tangier version.
  • For the egg seasoning blend: combine salt, onion powder, paprika, and pepper. Store extra in a small jar for future use.
  • Best eaten fresh; egg salad can be made ahead and refrigerated up to 2 days, but assemble the sandwich just before serving.