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Review RecipeSecret Ingredient Egg Salad Sandwich
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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Meet your new go-to egg salad sandwich. It’s bold, it’s comforting, and it’s not trying to be fancy—but, with its secret ingredient, it tastes like something you’d happily pay for at a café.
Egg Salad Sandwich Ingredients
Each element is doing real work here. The eggs are mashed just enough to stay chunky, wrapped in a creamy dressing that’s equal parts smooth and tangy. Chives bring a quiet freshness, and the bacon gives those salty pops that keep you going back for another bite. It’s all folded together and piled high on a croissant—soft and flaky, with a hint of sweetness that balances the whole thing.
Ingredients You’ll Need
- 4 ounces cream cheese
- 3 tablespoons mayonnaise
- 2 tablespoons chives
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 hard-boiled eggs
- 4 pieces cooked bacon
- ¼ cup shredded cheddar
- 6 croissants
- Lettuce or spinach
Ingredient Notes
Check out our Instant Pot method for hard-boiled eggs or our method to make the perfect hard-boiled eggs.
For lower-carb bread alternatives, use our cloud bread or this chaffle recipe instead.
You can use any kind of cheddar cheese, but we think sharp cheddar works best—it stands out against the creamy eggs.
Use fresh chives if you can. If you’re out, a tiny pinch of garlic powder or finely minced green onion can stand in—but keep it subtle so the eggs remain the star.
How To Make The Perfect Egg Salad Sandwich
If you don’t have a pastry cutter, a potato masher works well—just go gently and stop once you have a chunky mix. You want texture in your egg salad so it doesn’t feel like a spread.
Mix your cream cheese, mayo, chives, salt, and pepper together first to ensure it’s smooth before it hits the eggs. If you try to mix everything at once, you’ll end up overworking the eggs trying to break down the cream cheese.
Serving Suggestions
The flaky, buttery croissant takes this egg salad sandwich from lunchbox to café-worthy. To keep the croissant from falling apart toast lightly to crisp the outside and reinforce structure.
Storage Instructions
- Make the egg salad up to two days in advance. Store it in an airtight container in the fridge.
- Assemble sandwiches just before serving so the croissant doesn’t get soggy.
- Bacon is best cooked fresh for texture, but it can be made one day ahead and stored in the fridge wrapped in paper towel.
More Sandwich Recipes
- Cucumber Sandwich Recipe
- Tuna Salad Sandwich Recipe
- Chicken Salad Sandwich Recipe
- Tomato Sandwich Recipe
Egg Salad Sandwich
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
- 4 ounces cream cheese
- 3 tablespoons mayonnaise
- 2 tablespoons chives
- ½ teaspoon salt
- ¼ teaspoon fresh cracked pepper
- 6 hard-boiled eggs
- 4 pieces cooked bacon
- ¼ cup shredded cheddar
- 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
Calories: 504kcal | Carbohydrates: 28g | Protein: 15g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 261mg | Sodium: 706mg | Potassium: 193mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1039IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg
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Comments
Hannah Griffin says
This Egg Salad is the best I have ever had!
Dolores Hansen Nelson says
Try a little horseradish, curry, or guacamole. It’s fun to get creative with egg salad. I always use finely chopped celery for crunch and a little green onion also.
Tin says
It was my first time to make cooled egg salad and results —tadaa love it!
Vikki Dooley says
Great sounding egg salad n will definitely be trying this. Looks great. Thanks for sharing
Norma Martin says
Gonna try now
Danielle says
I do Deviled Egg Salad with Yellow, Spicy, and Dijon mustard and mayo, one tbs. each for each egg. Everyone LOVES it, and this is the extent of my cooking talent.
Roger Briggs says
I do the same: mustard of some type, mayo, GARLIC, and pepper.
Sandee says
Looks good. I have never used cream cheese with my egg however it sounds tasty. I look forward to trying this egg salad recipe.
Sue LANDIS says
I much prefer eggs not chunky but done on a grater! Did it once and have never gone back……the taste is so much better and much more appealing to the eye!
Brianna says
I made this last night for today and tomorrow’s lunch. It was easy, delicious, and extremely filling. I will NEVER make egg salad without bacon and cream cheese again!
Marcela says
Thanks for the recipe!! I made it and it was scrumptious!!
Patricia Cannan says
I add shredded Swiss cheese to my egg salad. I love the taste and think others would also
Janine calhoun says
look good and I will try for lunch on Tuesday. Thanks for the recipe.
Ellen Wernecke says
Why peel the eggs? So much quicker to give a quick,
sharp cut, halve the egg & clean out of shell with a spoon! They’re going to be mashed anyway!
Gayle Kesinger says
Just made it and it is really good. Chilling now before I make a sandwich.
Jan says
Can’t wait to try this I love egg salad!
Tammy L. says
Just made it, pretty good!
Scott Smith says
I’ll try it. For taste, it’s pretty hard to beat chopped hard boiled eggs, chopped green olives, and mayonnaise.
Melinda Stepp says
I’ll have to try that! I always put green olives in my tuna salad and chicken salad instead of pickles. Never thought of putting it in egg salad since I don’t use pickles or relish in it, but I’ll bed it’s good! Like green olives in macaroni salad once in a while, too.
Cindy says
Love a nice fried egg sandwich with chopped green olives and cheese mixed in!I always add green olives to everything!
Angela Tyler says
Growing up Mom always used miracle whip in egg salad, which do you use in this recipe? Miracle whip or real mayonnaise?
Rita T. says
My Mother always used a generous amount of Miracle Whip, a small amount of Horseradish mustard, a little salt and pepper with a light dusting of Paprika. I over fill with the egg mixture.
I have experimented with several methods of cooking the eggs. The best one so far is using cold eggs in cold water with a 1/2 teaspoon of baking soda to the water. Cover the pan bringing eggs to a boil, remove from heat keep covered for 10 minutes, drain hot water, cold water and ice bath until cooled eggs. Using the baking soda has made it much easier to remove the shells. I have a glass top electric stove.
Marcha Berding says
My mother used to make egg salad with cream cheese too, but she put in a little minced onion & no bacon or cheddar. I’ve never seen another recipe using cream cheese, but I’ll sure be making this one tomorrow!
Gail Thomas says
When I boil eggs for egg salad, I pour off the boiling water after the eggs are done and immediately put them in an ice water bath for about 10 or 15 minutes. Chills those eggs down really well–just like they have been in the fridge.
Katherine Hill says
Made this recipe with the cream cheese, Miracle Whip and a bit of mustard and horseradish. Didn’t have chives, substituted with a couple of finely chopped scallions. A few teaspoons of sweet pickle relish. I deleted the cheddar, but added 1/2 pkg of Crab Classics, imitation crab. This I put in food chopper as I did the eggs. Salt and pepper. Sprinkled with Bacon Bits on top of the finished product. I have to say…..This was the Bomb!! Served on a delicious roll, with a side of chips. 😋😋
Barbara Kennedy says
Mom always put chopped celery in her egg salad, so I did, also, until I started using water chestnuts, which I like even better. I haven’t tried cream cheese – that sounds good! I do use miracle whip and ranch dressing, and add onion powder. Good thing I have some already made in the fridge right now – it’s lunchtime!
jim says
Sautee bacon, mushrooms and onions, cool and add to the egg salad along with chopped celery and water chestnuts.
Kathy Maas says
Love extra things in my egg salad, but I did not care for this. It was too dry for my taste. Maybe I just like the same old stuff.
Winnie says
Perhaps add a bit more mayo to make it more moist, mushy whatever you want to call it. I have always added a splash of white vinegar to my egg salad. Maybe because my favorite kind of morning eggs are poached that I always add a bit of vinegar to the water. Tends to keep the egg together better.
Victoria says
I love egg salad. but goodness. 505 calories per sandwich? I just can’t…..
Layne Henderson says
That’s including the croissant 🙂 You could definitely use low fat ingredients instead if you’d rather or not put it on a croissant. Super delicious!
Layne Henderson says
You probably could, but I think it would change the texture and moisture quite a bit.
Sherrie says
Someone commented you could sub the mayo with greek yogurt.
Marj says
In your instructions for boiling eggs, with the steamer insert, do you leave the pan uncovered when boiling and letting them set, or do you cover it?
PAULA ROGERS says
I DID NOT LIKE THE CREAM CHEESE IN MY SALAD, IT SEEMS TO TAKE THE TASTE FROM EVERYTHING ELSE IN THE MIXTURE., SO I WILL LEAVE OUT THE CREAM CHEESE. BUT I LOVE THE GREEN OLIVES, AND PIMENTOS, IN MY EGG SALAD.
April says
omg most amazing egg salad sandwich i’ve had in forever. reminded me of the egg salad sandwich they used to serve at our local diner. will make again!
Mary Jo says
Adding freshly chopped basil to the cream cheese (or regular mayo) would really add a wonderful flavor (I use basil mayo on many kinds of sandwiches).
Sheila says
This is amazing! I doubled the recipe and added about a tablespoon of mustard and about 1/4 cup of dill relish–everyone loved it and the best part is, the cream cheese keeps it from getting runny–definitely a keeper!
Monica says
This was unbelievable. I added the smallest drizzle of truffle oil, and had to leave out the bacon due to low provisions 🙂 It’s so cliche but it was so good it warranted me posting my first ever recipe comment/review ever. Just like, simple comfort food but done oh so well. Really happy I found your recipe. Thank you!
Deb says
Sorry, the BEST EGG SALAD EVER, EVER, EVER came from my first other-in-law. Chopped hard boiled eggs, chopped hamburger dill pickle slices, chopped onion, mayo and yellow mustard (just enough to get a real yellow color) and salt/pepper
Sam says
Love it! I threw in some of my favorite pickles (Bubbies! :D) and it really made the flavor pop! Thanks for sharing!
Paula says
LOVE this recipe, absolutely the best egg salad ever!
treena says
Great recipe! I paired mine with a whole wheat tortilla wrap and left out the bacon.
Beth Pierce says
I fixed this last weekend for the family and they LOVED IT!
Angelina croom says
I love it yummy salad eggs sandwich yes
Treena says
Tried this recipe with green onion and little avocado on a croissant and it was super yummy!
Lv2Ck says
My family loves this recipe and I usually can’t get them to eat egg salad ever. I think the key was bacon!
Teresa says
My family loves this recipe and I usually can’t get them to eat egg salad ever. I think the key was bacon!
Terri says
I always add sweet salad cubes in mine, yummy!
Olive says
Gots to have my celery in an Egg Salad Sandwich!
Julie Nunn says
Amazing!!! I’ve made this many times now and its one of our family favorites !
Tom Brizendine says
Got to have my crunches…….Pickle,Onion, Celery.
I use Kraft Salad dressing.t
Cheryl says
Going to give it a try making egg sandwiches Like sweet gherkins on my egg salad roll
Jennifer Engle says
Absolutely delicious! Don’t change a thing.
Michelle says
Absolutely fabulous! Added chopped olives. Great recipe to tweak with whatever you wish! Brilliant! Thank you!
Treena says
Love all these alternatives for an egg salad sandwich. Adding in some dill is always yummy too!
Barb says
We loved this! I will try it again,, and will possibly add diced dill pickles or pepperoncini.
GForz says
Very tasty! But I would not add salt until after tasting it first. The cheeses and bacon are high in salt already. One thing I did add was a bit of leftover cooked cauliflower. Everyone loved it
Betty says
I like to add cayenne pepper.
Fran Daniels says
I have made this several times for our Saturday morning impact group. I use the whole package of bacon. It usually doesn’t last five minutes! So delicious and creamy. Very tasty. I’m making it today for the office staff. I do, however, have to hide it from my son who will eat all of it in one sitting.
Joetta Perryman says
Will try the egg salad tomorrow! My husband loves egg salad and l believe it is going to be a hit with my husband and me! Thanks
Tanya L Webb says
You are right!! This is the best egg salad I have ever tasted. I plan to use it as stuffing for deviled eggs during Thanksgiving. THANK YOU!
Erica says
My family loved it!!!!
Gregg Palmer says
Great egg salad! Loved the way you do your hard boiled eggs tried it and it works great!
Victoria says
My picky husband love it. Thanks
Brittni says
I love egg salad, this recipe is by far the best one I’ve tried! I add a little sweet relish- it adds a little extra crunch that I like!
I do have one question, is each serving of this 486 calories or is that for the whole recipe? Thank you!!
Layne Kangas says
This recipe makes six servings, and that’s the calories per serving, but includes a croissant as well. So glad you liked it! 🙂
Aimee P. says
I have made this recipe numerous times, and it is always a fam favorite. It is usually served on small croissants (big ones tend to be too much bread) lined with fresh baby spinach. I slice up cantaloupe to serve with it for a nice, light, refreshing lunch. Scrumptious!
As a side note, in a pinch I used green onions on one occasion and dried chives on another. I don’t recommend either one. It changed the taste and not for the better. Fresh chives all the way.
Gloria says
This is my husband’s absolute favorite!!!!
Elbie says
Very yummy would like to join
Mike Twiss says
I learned from a food network star to mix the yolks with the wet ingredients then dress the whites ! My only change would be a dash of vinegar or lemon juice . What do you thinks
Teresa Wathan says
Best egg salad I have ever had. All of some of my favorite things in it. Can’t go wrong.
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.
Anna Goruk says
I like to add chopped celery to mine too, love the idea of bacon.
Sar says
My husband’s favorite!
Darla says
Delicious