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 Time15

Total Time15

Course: Main Course

Cuisine: American

Keyword: Egg Salad Sandwich Recipe

Servings:

Calories: 504kcal

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