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Scrambled egg salad sandwich

It may sound strange, but my kids love eating takeaway sandwiches at delis at airports, especially the egg salad sandwiches. Since it's been a long time since we have gotten to an airport, I recreated this sandwich at home and now it has been our Sunday breakfast for quite some time. The only change I made to the recipe was replacing mayonnaise with Greek yogurt.


  • 2 bread slices
  • 1 egg
  • ½ Tbsp butter
  • 1 tsp Greek yogurt
  • sat and pepper as per taste
  • fresh greens like lettuce few leaves
  • 1 slice cheese
  • 1 tomato sliced


  • Toast bread slices.
  • Crack open egg in a bowl and whisk it. This would be a good time to ask your kids to help beat the eggs.
  • Heat butter in a pan. Once it melts, add beaten eggs, and keep mixing with a spatula.
  • Cook for 2-3 minutes.
  • Add salt and pepper to the Greek yogurt and whisk to a smooth consistency.
  • Spread the yogurt on the bread slices.
  • Assemble sandwich: Place lettuce leaves, cheese slice, tomato slices, scrambled eggs on one slice of bread and cover with another slice.
  • Cut lettuce leaves and tomato into smaller pieces to make it convenient and less messy for kids to eat.
  • Cut the sandwich diagonally and serve.
  • Wrap it in a piece of paper if your kids miss the takeaway feel of sandwich.
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