🥐 Egg salad croissant sandwich
A croissant egg salad sandwich is a creamy, flavorful twist on a classic egg salad, served inside a buttery, flaky croissant. It’s perfect for lunch, brunch, or a light dinner.
🧾 Ingredients (2–3 sandwiches)
- 4 hard-boiled Eggs, chopped
- 3 tbsp Mayonnaise
- 1 tsp Mustard (yellow or Dijon)
- 1 tbsp finely chopped celery (optional for crunch)
- 1 tbsp chopped green onion or chives
- Salt and black pepper to taste
- 2–3 Croissants, sliced
- Optional: lettuce leaves or tomato slices
👩🍳 Instructions
- Make the egg salad
- In a bowl, combine chopped eggs, mayonnaise, mustard, celery, and green onion.
- Season with salt and pepper and mix gently.
- Prepare the croissants
- Slice croissants in half horizontally.
- Add lettuce if using.
- Assemble the sandwich
- Spoon egg salad onto the bottom half of the croissant.
- Add tomato slices if desired and close the sandwich.
- Serve
- Serve immediately, or chill the egg salad first for a colder sandwich.
🍴 Optional Add-Ins
- Crumbled bacon
- Avocado slices
- Paprika or dill
- A splash of lemon juice for brightness
💡 Quick tip: Lightly toast the croissant before adding the egg salad—it adds a little crisp texture while keeping the inside soft.
If you want, I can also show you a fancy café-style egg salad croissant (with herbs and a secret ingredient that makes it extra creamy). 🥐🥚
