Here’s a delicious Egg Salad Croissant Sandwich recipe—rich, creamy egg salad tucked inside a buttery croissant. Perfect for lunch, brunch, or a quick but fancy snack!
Egg Salad Croissant Sandwich
Ingredients (Makes 2–4 sandwiches):
For the egg salad:
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6 hard-boiled eggs
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3–4 tbsp mayonnaise
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1 tsp Dijon mustard (optional but recommended)
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1–2 tsp lemon juice (optional, for brightness)
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1 celery rib, finely diced (optional for crunch)
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1–2 tbsp finely chopped green onion or chives
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Salt and black pepper to taste
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Optional add-ins:
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Paprika (a pinch)
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Pickle relish (1–2 tsp)
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Dill (fresh or dried)
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For assembling:
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2–4 buttery croissants
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Lettuce leaves (romaine, butter lettuce, or spinach)
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Sliced tomato (optional)
Instructions
1. Make the eggs:
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Hard-boil eggs: place in a pot, cover with water, boil, then cover and turn off heat for 10–12 minutes.
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Transfer to ice water, peel, and pat dry.
2. Prepare egg salad:
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Chop the eggs to your preferred texture (fine or chunky).
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In a bowl, mix:
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Mayo
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Dijon
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Lemon juice (if using)
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Celery
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Green onion
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Salt and pepper
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Fold in the chopped eggs gently. Adjust seasoning to taste.
3. Prepare croissants:
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Slice croissants horizontally.
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Optional: lightly toast them for a warm, flaky texture.
4. Assemble:
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Add lettuce leaves to the bottom half of each croissant.
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Scoop a generous amount of egg salad on top.
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Add tomato slices if using.
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Close the croissant and serve.
Tips & Variations
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Extra-creamy: Add an additional spoonful of mayo or a splash of cream.
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Healthier option: Replace half the mayo with Greek yogurt.
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Savory twist: Add a little smoked paprika or crumbled crispy bacon.
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Fancy brunch version: Add sliced avocado, arugula, or fresh dill.
If you’d like, I can also give you a chicken-egg salad hybrid, a spicy version, or a meal-prep friendly version that stores well!
