Nothing beats a fluffy croissant stuffed with rich, creamy egg salad. This simple but luxurious sandwich is perfect for brunch, light lunch, picnics, or meal prep. The buttery layers of the croissant pair beautifully with a well-seasoned egg filling, creating a satisfying bite that feels both comforting and elegant.
Why You’ll Love This Recipe
This egg salad croissant sandwich combines easy ingredients with a bakery-style presentation. Hard-boiled eggs are chopped and folded into a silky dressing made from mayonnaise, mustard, and a touch of seasoning. Crisp celery or green onion adds crunch, while the croissant brings a soft, flaky texture that turns a basic egg salad into something special. It’s quick to make, customizable, and ideal when you want something filling without spending hours in the kitchen.
Ingredients
For the egg salad
- 6 large eggs, hard-boiled and cooled
- ⅓–½ cup mayonnaise (adjust to your preferred creaminess)
- 1 tablespoon Dijon or yellow mustard
- 1 tablespoon finely chopped pickles or relish (optional)
- 2 tablespoons finely chopped celery or bell pepper
- 1–2 green onions, finely sliced
- ½ teaspoon paprika or smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and black pepper to taste
For assembling the sandwiches
- 4 large buttery croissants
- 2–4 lettuce leaves (optional, for freshness and crunch)
- A few slices of tomato or cucumber (optional)
How to Make Egg Salad for Croissants
- Prepare the eggs
Peel the hard-boiled eggs and rinse them quickly under cool water to remove any shell pieces. Pat dry with a paper towel. Chop the eggs into small cubes, aiming for evenly sized pieces so they mix smoothly with the dressing. You can mash one egg with a fork if you like a creamier texture. - Mix the dressing
In a medium bowl, combine the mayonnaise, mustard, chopped pickles or relish (if using), paprika, garlic powder, onion powder, and a pinch of salt and pepper. Whisk until the mixture is smooth and creamy. Taste and adjust the seasoning, adding a little more mustard for tang or paprika for extra flavor and color. - Fold in the eggs and vegetables
Add the chopped eggs, celery or bell pepper, and green onions to the bowl. Using a spatula or spoon, gently fold everything together until the eggs are fully coated but not smashed. The salad should be creamy, chunky, and nicely speckled with herbs and vegetables. - Chill for best flavor
Cover the bowl and refrigerate the egg salad for at least 20–30 minutes. This step allows the flavors to blend and the dressing to thicken slightly, giving you a richer, more balanced taste when you assemble the sandwiches.
Assembling the Croissant Sandwiches
- Prepare the croissants
Slice each croissant horizontally, leaving one side slightly attached if you want a “pocket” effect. For a warm bakery feel, you can lightly toast them in the oven or a dry skillet for a few minutes until the edges are crisp and fragrant. - Add the fresh layer (optional)
If using, place a lettuce leaf on the bottom half of each croissant. Add thin slices of tomato or cucumber for freshness and extra texture. - Fill with egg salad
Spoon a generous portion of the chilled egg salad onto each croissant. Spread it evenly so every bite is full of flavor. Close the croissant gently, pressing just enough to hold the filling in place without squashing the layers. - Serve immediately
Serve the sandwiches right away while the croissants are still flaky and the egg salad is cool and creamy. They pair well with a simple green salad, fresh fruit, or crunchy chips.
Tips and Variations
- Extra protein: Add diced cooked chicken, ham, or bacon to the egg salad for a heartier sandwich.
- Herb twist: Fresh dill, parsley, or chives bring bright flavor and a touch of color.
- Lighter version: Substitute part of the mayonnaise with Greek yogurt for a lighter, tangy dressing.
- Spicy kick: Stir in a pinch of cayenne, a few drops of hot sauce, or diced jalapeño for a spicy variation.
- Make-ahead: Prepare the egg salad up to 2 days in advance and store it in an airtight container in the refrigerator. Assemble the croissants just before serving to keep them from getting soggy.
Storage
If you have leftover egg salad, keep it refrigerated and use within 2–3 days. For best texture, store the filling and croissants separately; filled sandwiches are best eaten the same day.
This creamy egg salad croissant sandwich delivers bakery-style flavor with very little effort. It’s an easy, versatile recipe you can rely on for quick meals, special brunches, or entertaining guests with something simple yet impressive.