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
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
Comments
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!