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Loaded Egg Sandwich

A creamy and flavorful egg sandwich filled with delicious toppings, perfect for any meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Lunch, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Egg Filling
  • 4 large eggs Boiled and chopped
  • 1/4 cup mayonnaise Can be substituted with avocado for a vegetarian option
  • 1 tablespoon mustard
  • 1/4 cup diced onions Diced and ready
  • 1/4 cup diced bell peppers Diced and ready
  • 1/4 cup shredded cheese Cheddar or your choice
  • to taste Salt and pepper
For the Sandwich
  • 2 slices bread Your choice of bread (whole grain or white recommended)
  • optional Lettuce or spinach For added crunch
  • optional Sliced tomatoes For added crunch

Method
 

Preparation
  1. Gather all your ingredients. Dice the onions and bell peppers.
  2. Place eggs in a pot of cold water. Bring to a boil over medium heat.
  3. Once boiling, cover and turn off the heat. Let it sit for 10-12 minutes, then transfer the eggs into cold water to cool down.
Mixing
  1. Once the eggs are cool, peel them and chop them into small pieces.
  2. In a mixing bowl, combine the chopped eggs, mayonnaise, mustard, diced onions, bell peppers, and shredded cheese. Season with salt and pepper to taste.
Toast and Assemble
  1. Toast your bread slices in a pan or toaster until golden brown.
  2. Spread a generous portion of your egg mixture onto one slice of toasted bread. Add optional toppings like lettuce and sliced tomatoes.
  3. Place the second slice of bread on top, cut in half, and enjoy your Loaded Egg Sandwich while it’s warm!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can freeze the egg mixture, but the texture may change slightly when reheating.