This morning’s obsession: egg salad on crusty olive bread. It’s simple, satisfying, and so good it’s become my go-to for breakfast, lunch and even a quick dinner. Creamy, savory, and just the right balance of textures, this version comes from Andie Mitchell’s cookbook Eating in the Middle, and it’s a lovely reminder that thoughtful, wholesome eating can be deeply flavorful.
Andie Mitchell’s recipes emphasize balance without sacrifice. Eating in the Middle proves that healthy food doesn’t have to be plain or boring; instead, it focuses on real ingredients and bold flavor. The cookbook covers everything from morning meals to snacks, weeknight dinners, and desserts, and the spirit of honesty and practicality runs through every page. Her approach resonated with me, and her Breakfast Egg Salad is a standout—so straightforward, yet surprisingly satisfying for starting the day.
I wasn’t sure about eating egg salad for breakfast at first, but after trying it, I’ve made it several mornings in a row. The recipe is quick to prepare, travels well, and the combination of mayo, Greek yogurt, Dijon, bacon and chives delivers a rich, savory profile that pairs perfectly with crunchy bread. I made one small swap—radishes instead of raw red onion—because my son prefers milder crunch. That variation worked beautifully, adding peppery crispness without the bite of onion.
Why this egg salad is worth trying:
- Speed: hard-cooked eggs plus a few simple mix-ins make it a quick assembly.
- Versatility: serve on toasted whole grain bread, over greens, or wrapped in a tortilla.
- Balance: Greek yogurt lightens the mayo while still keeping the salad creamy.
- Customizable: swap bacon for smoked salmon, omit it for a vegetarian option, or add herbs and spices to suit your taste.
Breakfast Egg Salad
2 cups | Serves 4
Ingredients
- 6 large eggs
- 2 tablespoons full-fat mayonnaise
- 2 tablespoons plain 2% Greek yogurt
- 2 teaspoons Dijon mustard
- 4 slices cooked bacon, crumbled
- 3 tablespoons finely chopped red onions (radishes can be substituted)
- 1 tablespoon finely chopped chives
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 pieces of whole grain bread, toasted
Instructions
Place eggs in a medium saucepan, cover with about 1 inch of water, and bring to a boil over high heat. Once boiling, remove the pan from the heat, cover, and let stand for 12 minutes. Immediately transfer the eggs to an ice bath and chill for 5 minutes. Peel and chop the eggs.
In a medium bowl, combine the chopped eggs with the mayonnaise, yogurt, Dijon mustard, crumbled bacon, chopped red onion or radishes, chives, salt, and pepper. Stir gently until well combined. Serve the egg salad on toasted whole grain bread or as desired. Store any leftovers in an airtight container in the refrigerator for up to 1 day.
Tips and variations to make this your own: for a lighter version, increase the Greek yogurt and reduce the mayonnaise. Add a squeeze of lemon for brightness, or stir in a pinch of smoked paprika for depth. Fresh herbs like dill or parsley are lovely additions, and pickled red onions or capers can add a bright, tangy contrast to the rich eggs and bacon. If you prefer your egg yolks creamier, reduce the standing time slightly; for firmer yolks, add another minute to the resting time.
Whether you try it for breakfast or keep it for a quick lunch, this egg salad is a reliable, delicious option that highlights simple ingredients and thoughtful cooking. It’s proof that a humble recipe can become a favorite when balance and flavor come together.