Smoked ancho mayo egg salad with spinach, poblano peppers, onions, toast, and optional bacon. Looking for a healthy breakfast sandwich packed with amazing flavor? I’ve created two versions of this delicious concept to suit your taste. You can enjoy a smoky, savory kick with smoked ancho mayo or bacon, or opt for a lighter version without. The choice is yours!

I am diabetic, but I’m able to control my glucose without medication. The one thing I miss the most is bread. I have found I can have one slice of either Dave’s Killer Bread Organic 21 Whole Grains and Seeds Bread or Pepperidge Farm Whole Grain Bread. Dave’s is a smaller slice with 14 grams of carbohydrates, but a full size slice is 22 grams. Pepperidge Farm’s is a full size and has 22 grams of carbohydrates per slice. I’ll be sharing a variety of flavorful egg salad variations that don’t skimp on taste. Check out my healthy page for upcoming recipes.

Egg salad has a simple yet rich history that reflects its place in many cultures’ culinary traditions. While the exact origin is hard to pinpoint, its roots likely stem from the use of hard-boiled eggs, a staple in many early cuisines due to their convenience and long shelf life. The modern concept of egg salad, combining eggs with a creamy dressing like mayonnaise, gained popularity in the late 19th and early 20th centuries, particularly in Europe and the United States.

The dish draws influence from French cuisine, where mayonnaise, invented in the 18th century, became a popular condiment. French cooks often combined mayonnaise with meats, seafood, and eggs, which likely inspired early versions of egg salad. The accessibility and simplicity of eggs made them a common ingredient, and when paired with mayonnaise, they became a convenient, flavorful filling for sandwiches.

By the early 20th century, egg salad had become a popular dish in the U.S., particularly in delis and home kitchens. It was especially embraced during times of economic hardship, like the Great Depression and World War II, due to eggs being an affordable and nutritious protein source. Egg salad sandwiches became a lunchtime staple, often served in schools, cafeterias, and picnics.

Egg salad’s appeal lies in its versatility. It can be enhanced with various ingredients like mustard, celery, herbs, or pickles, and adapted to different flavor profiles, from simple and classic to bold and inventive. Today, it remains a beloved dish worldwide, with countless variations that reflect regional tastes and dietary preferences. Its enduring popularity speaks to its simplicity, flavor, and the comfort it brings to the table.

I made these two egg sandwiches to showcase all the options, but the choice is yours. Personally, I prefer the smoked ancho mayo egg salad with hard-boiled eggs. I usually skip the bacon, but occasionally I’ll treat myself.

In terms of heat, anchos are on the mild end of the chili pepper scale, typically ranging from 1,000 to 1,500 Scoville Heat Units (SHU). This makes them more about adding depth of flavor than delivering intense heat. Their gentle spice level and rich, complex taste make them a key ingredient in many traditional Mexican dishes, such as mole sauce, enchiladas, and salsas. Anchos are often soaked in warm water to rehydrate them, which intensifies their flavor and softens their texture before being pureed or chopped into dishes.

Ancho peppers are also highly versatile in terms of pairing with other ingredients. They complement a wide range of foods, from meats like pork and beef to beans, vegetables, and even chocolate in certain recipes. Because of their mild heat and sweet smokiness, ancho peppers can be used to flavor soups, stews, marinades, and sauces, adding complexity without overwhelming the dish with heat.

Whether you’re looking to create a traditional Mexican meal or simply add a unique twist to your cooking, ancho peppers provide a distinctive flavor that enhances a variety of dishes.