January 8, 2024
Review RecipeEgg 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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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 Sandwich Ingredients
This egg salad sandwich is a delectable combination of creamy, savory, and tangy flavors.
The egg salad, made with cream cheese, mayonnaise, chives, and hard-boiled eggs, is the star, providing a rich, velvety texture and a hearty, eggy taste.
Crispy bacon and sharp cheddar cheese add smoky and savory notes, while buttery croissants serve as the perfect base.
You’ll need:
- 4 ounces of cream cheese
- 3 tablespoons of mayonnaise
- 2 tablespoons of chives
- ½ teaspoon of salt
- ¼ teaspoon of fresh cracked pepper
- 6 hard-boiled eggs
- 4 pieces of cooked bacon
- ¼ cup of shredded cheddar
- 6 croissants
- Lettuce or spinach, optional sandwich topping
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 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!
How To Make This Egg Salad Sandwich Recipe
Once the hard-boiled eggs are made, this egg salad recipe will come together in a few minutes at lunchtime.
OUR RECIPE DEVELOPER SAYS
Hard-boiled eggs in their shell will last in the fridge for about a week. Peeled eggs will last about two 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.
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.
STEP THREE: Add the shredded cheddar and cream cheese mixture to the eggs and bacon.
Mix together until everything is mixed really well and the eggs are covered in cream cheese.
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.
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.
MORE SANDWICH RECIPES
Storage
Now that you’ve enjoyed crafting the best egg salad sandwich, it’s essential to know how to store any leftovers or plan ahead for future meals.
MAKE AHEAD: If you’d like to get a head start on your egg salad sandwich, you can prepare the egg salad filling in advance.
Simply follow the recipe up to the point of mixing all the ingredients together. Store the egg salad mixture in an airtight container in the refrigerator for up to two days.
When you’re ready to assemble your sandwiches, spread the chilled egg salad onto freshly baked croissants, add any toppings you desire, and enjoy.
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.
Why We Love This Recipe
CREAMY AND FLAVORFUL: This recipe creates a rich and creamy egg salad that’s bursting with flavor, thanks to the combination of cream cheese, mayonnaise, chives, and perfectly hard-boiled eggs.
MAKE-AHEAD CONVENIENCE: This recipe allows you to prepare the egg salad mixture ahead of time. You can have the egg salad ready to go in the fridge, saving you time when it’s time to assemble your sandwiches.
DELICIOUS ANYTIME: Whether it’s a quick lunch, a picnic, or a brunch gathering, this egg salad sandwich is a crowd-pleaser that’s suitable for various occasions.
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.
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 three to five 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 three 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.
More Recipes You’ll Love
- Chinese Chicken Salad
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- Tuna Salad
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- Refrigerator Pickles
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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
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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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
Iโll try it. For taste, itโs 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. Didnโt 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. ๐๐
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 havenโt tried cream cheese โ 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 โ itโs lunchtime!