Classic egg salad sandwich on a croissant with fresh lettuce on a white plate, bowl of filling in the background.

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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Prep Time15

Total Time15

Servings

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.

Croissant sandwich with creamy egg salad and green lettuce on a plate, surrounded by bowls of ingredients.

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.

Hard-boiled eggs being chopped in a bowl with text overlay suggesting to keep eggs chunky for better flavor.

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.

Bowl of egg salad with chopped eggs, bacon, cheese, and homemade dressing being folded together.

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.

Hands holding a croissant sandwich filled with egg salad, with plates of sandwiches in the background.

More Sandwich Recipes

Egg Salad Sandwich

5 from 37 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

Total Time 15

Servings

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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

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lexus Monroe Editorial Assistant
Amy Tandiko Graphic Designer
Ina Chong
Sian Cox Photographer

Secret Ingredient Egg Salad Sandwich