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Delicious Egg Salad Croissant Sandwich with hard-boiled eggs and creamy mayo.

Egg Salad Croissant Sandwich

A creamy and tangy egg salad tucked into a flaky croissant, perfect for a satisfying lunch.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 2 sandwiches
Course: Lunch, Sandwich
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Egg Salad Ingredients
  • 6 large eggs Hard boiled for a stable filling
  • 3 tablespoons mayonnaise Start with less and adjust to taste
  • 1 teaspoon Dijon mustard or yellow mustard Adds brightness
  • 1 pinch salt To taste
  • 1 pinch black pepper To taste
  • 1 tablespoon lemon juice or pickle juice Optional for extra flavor
  • 1/2 cup celery, chopped Optional for crunch
  • 2 tablespoons chives, dill, or parsley, chopped Optional for freshness
For the Sandwich
  • 2 large buttery croissants Fresh if possible
  • 1 handful lettuce, arugula, or thin sliced cucumber Optional, adds freshness

Method
 

Preparing the Eggs
  1. Cook the eggs by placing them in a pot, covering with cold water, bringing to a gentle boil, and then turning off the heat and covering for 10 to 12 minutes.
  2. Transfer the eggs to cold water to cool and make peeling easier.
  3. Peel the eggs and chop them roughly. For a smoother texture, mash some of the yolks into the mayo before mixing in the whites.
Mixing the Salad
  1. In a bowl, combine the chopped eggs with mayonnaise, mustard, salt, and pepper.
  2. Add lemon juice or pickle juice if desired and mix well. Taste and adjust seasoning as needed.
Assembling the Sandwich
  1. Slice the croissants gently to open them like a book. Toast the cut sides for 2 minutes in a dry pan, if preferred.
  2. Add lettuce if using, then pile on the egg salad mixture. Close the croissant and enjoy.

Notes

Egg salad tastes even better after sitting for a while as flavors meld. Store in an airtight container in the fridge for up to 3 days.