Egg Salad Sandwich

My last year of college, I worked at this little cafe in the downtown area. I got there every morning at 6:00 a.m. and did the baking. I was tucked away in a little upstairs kitchen, blasting classical music on the local NPR station. When lunchtime hit, I would head downstairs and make sandwiches. It was tiring, but one of the most fun jobs I’ve had.

The cafe served a breakfast sandwich that consisted of a sliced hard-boiled egg, provolone cheese, some sprouts, and the teeniest swipe of mayo. I would eat eat one almost every morning. It was healthy, light, and got me through my morning activities. It works for breakfast or lunch. I believe the sandwich is still on the menu. The herb mayo gives it the flavor of traditional egg salad, but without as much fat.

inspired by the breakfast sandwich at Uptown Cafe

Egg Salad Sandwich

Egg Salad Sandwich


For each sandwich you will need
English muffin, lightly toasted
Provolone cheese slice
Hardboiled egg, sliced
Tomato slice
Handful of alfalfa sprouts
Herb mayo
1/2 c mayonnaise
1 small garlic clove, minced
Small handful of minced fresh herbs - I like a combination of parsley, dill, basil, and chives
Salt and pepper


  1. For the sandwiches: Layer cheese, egg, tomato slice, and alfalfa sprouts on the English muffin. Spread a thin layer of herb mayo on the inside of the top of the English muffin. Place on top of the sandwich.
  2. For the herb mayo: Mix mayonnaise, garlic, and herbs in a small bowl. Season with salt and pepper. Store in the refrigerator.


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Sweet Comments:

  1. This looks amazing and I would like one right now please!!

  2. Looks simple yet delicious. The photos make it that much better!

  3. I just took a bite of this sandwich and it’s wonderful! Thank you! Being on WW I made it with fat free mayo, reduced fat cheese and a light multi-grain english muffin – perfect lunch for only 5 points!

  4. Awesome! Good know that it is adaptable to be WW-friendly.

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