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
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!