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Egg Salad Sandwich

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Egg Salad Sandwich stacked on top of each other on a plate
This creamy egg salad sandwich recipe is simply the best with cheddar and cream cheese making it super creamy, and the addition of bacon and chives providing a delicious crunch in every bite.
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Table of Contents
  1. Egg Salad Sandwich Ingredients
  2. How To Make This Egg Salad Sandwich Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This is hands-down the best egg salad sandwich recipe in the world. Cheddar, cream cheese, and bacon combine to create the most delectable sandwich that is quick to put together for lunch or an easy dinner.

Egg Salad Sandwiches on a plate

Egg Salad Sandwich Ingredients

Egg Salad Sandwich raw ingredients that are labeled

You’ll need:

  • 6 hard-boiled eggs
  • 2 tablespoons chives
  • 4 ounces cream cheese
  • 3 tablespoons mayonnaise
  • ½ teaspoon salt
  • ¼ teaspoon fresh cracked pepper
  • 4 pieces of cooked bacon
  • ¼ cup shredded cheddar
  • 6 croissants

SUBSTITUTIONS AND ADDITIONS

EGGS: Check out our Instant Pot method for hard-boiled eggs or our method to make the perfect hard-boiled eggs in the oven.

MAYONNAISE: Use your favorite brand of mayonnaise (or homemade) unless you’re just not a fan. Then my suggestion is to substitute plain Greek yogurt in the creamy dressing.

AVOCADO: Slice it or dice it; avocado adds something wonderful to an egg salad sandwich.

BACON: Bacon makes the world go ‘round. Especially when it is crisp. However, it can be omitted if you really insist!

RELISH: A couple of teaspoons of sweet pickle relish adds magic to this great recipe. If you prefer pickles with less sweetness, add chopped dill pickles instead for added crunch (or eat it alongside our dill pickle pasta salad).

CHIVES: Green onions would add a similar flavor to chives in this recipe.

ONION: I like to add a bit of red onion to my egg salad. It adds a nice tanginess and a little crunch to the mixture.

BREAD: Any kind of bread will work well for this simple recipe. Sandwich bread, a buttery croissant, or rye bread would all be great ideas. If you want to make a fresh homemade white bread for this yummy sandwich, I’d highly recommend it.

For lower carb alternatives, use our cloud bread or this chaffle recipe instead of bread!

EGG SALAD WRAP: Substitute a flour tortilla (wheat or spelt) for bread. Spring roll wrappers are awesome, too. Or go the veggie route: wrap the egg salad in romaine lettuce leaves, kale, or collard greens.

EGG WHITE SALAD: Want to nix the yolk? Simply make egg white salad instead. Might I suggest adding sliced black olives and avocado if you do? Yum!

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How To Make This Egg Salad Sandwich Recipe

OUR RECIPE DEVELOPER SAYS

Hard-boiled eggs in their shell will last in the fridge for about a week. Peeled eggs will last about 2 days so if you are making this recipe to eat right away, you can make your eggs ahead of time to save a bit of prep time once you are ready to make your egg salad.

STEP ONE: In a small bowl, mash together the cream cheese, mayo, chives, salt, and pepper.

cream cheese, mayo, chives, salt and pepper in a bowl

STEP TWO: In a large bowl, use a pastry cutter or fork to mash up eggs into small pieces. Finely chop the bacon and add to the eggs.

PRO TIP:

A potato masher works well if you don’t have a pastry cutter to mash up your eggs.

eggs mashed in a bowl and then bacon added

STEP THREE: Add shredded cheddar and cream cheese mixture to eggs and bacon. Mix together until everything is mixed really well and eggs are covered in cream cheese.

shredded cheese and cream cheese mixed into the eggs and bacon mixture in a bowl

STEP FOUR: Serve the egg salad filling on croissants with spinach or a piece of lettuce.

PRO TIP:

For an extra yummy option, toast your bread before adding the egg mixture.

Egg Salad Sandwich stacked on top of each other on a plate

How To Serve

Egg salad sandwiches are such a classic option for lunch. Add a spoonful of pasta salad or even just a handful of potato chips to your plate for a delicious lunch. Serve with our iced tea or our southern strawberry sweet tea on the side. 

Looking for more amazing sandwich recipes? Try this tomato sandwich and this chicken salad sandwich are all easy recipes you will love.

Storage

IN THE FRIDGE: I think completely cooled egg salad tastes the best. In an airtight container (and without the bread, wraps, etc.), egg salad can be kept in the fridge for about three days. If you can restrain yourself.

IN THE FREEZER: We don’t recommend freezing egg salad. The texture will change once thawed.

Egg Salad Sandwich stacked on top of each other on a plate

This delicious egg salad sandwich recipe has a secret ingredient that makes it over the top amazing and probably the best egg salad recipe around. Adding bacon to the egg salad mixture makes it next-level delicious. Cheddar and cream cheese play a supporting role in the extra ingredients game for a great egg salad recipe.

FREQUENTLY ASKED QUESTIONS

How long do you boil eggs for an egg salad sandwich?

Here is a method that we have had plenty of success with:
1. Boil about a half-inch to an inch of water, whichever amount would barely come through your steamer insert.
2. Place eggs cold from the fridge in a single layer into a steamer insert and set the steamer in the boiling water.
3. Boil for 3 to 5 minutes. I go with the greater time because I do not like soft yolks.
4. Turn off the burner but let the pan and eggs sit there for about 15 minutes.
5. Plunge eggs into an ice bath.
6. Crack the eggshells, easily peel the eggs, and proceed with your recipe.

How far ahead of time can I make egg salad?

Egg salad lasts in the fridge for about 3 days, so I would recommend making it no more than a couple of days in advance.

How do I avoid my sandwich becoming soggy?

Adding a piece of lettuce between the bread and egg salad will help make sure your bread doesn’t end up a soggy mess.

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Egg Salad Sandwich stacked on top of each other on a plate

Egg Salad Sandwich

5 from 36 votes
This creamy egg salad sandwich recipe is simply the best with cheddar and cream cheese making it super creamy, and the addition of bacon and chives providing a delicious crunch in every bite.
Prep Time 15 minutes
Total Time 15 minutes
Servings 6

Ingredients
  

  • 6 hard-boiled eggs
  • 2 tablespoons chives
  • ¼ cup shredded cheddar
  • 3 tablespoons mayonnaise
  • ½ teaspoon salt
  • ¼ teaspoon fresh cracked pepper
  • 4 ounces cream cheese
  • 4 pieces cooked bacon
  • 6 croissants

Instructions
 

  • In a small bowl, mash together the cream cheese, mayo, chives, salt, and pepper.
  • In a large bowl, use a pastry cutter to mash up eggs. Finely chop the bacon and add it to the eggs.
  • Add the shredded cheddar and cream cheese mixture to eggs and bacon. Mix together until everything is mixed really well and the eggs are covered in cream cheese.
  • Serve on croissants with spinach.

Video

Notes

  • For a different flavor experience, try adding avocado or relish to your egg salad. 
  • Hard-boiled eggs in their shell will last in the fridge for about a week. Peeled eggs will last about 2 days so if you are making this recipe to eat right away, you can make your eggs ahead of time to save a bit of prep time once you are ready to make your egg salad.
  • A potato masher works well if you don’t have a pastry cutter to mash up your eggs.
  • For an extra yummy option, toast your croissant or bread before adding the egg mixture.

Nutrition

Sodium: 706mg | Calcium: 100mg | Vitamin C: 1mg | Vitamin A: 1039IU | Sugar: 8g | Fiber: 2g | Potassium: 193mg | Cholesterol: 261mg | Calories: 504kcal | Trans Fat: 1g | Monounsaturated Fat: 11g | Polyunsaturated Fat: 6g | Saturated Fat: 16g | Fat: 36g | Protein: 15g | Carbohydrates: 28g | Iron: 2mg
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  1. Laura says

    I made this today for my family and they love it said it was the best I ever made and very easy to do. Thank you so much.

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