The Best Egg Salad Sandwich Recipe
This creamy Egg Salad Sandwich recipe is simply the best. Cheddar and cream cheese make it super creamy, and the addition of bacon and chives provide a delicious crunch in every bite—perfect for a summer day or picnic!
- 6 eggs
- 4 pieces of cooked bacon
- 2 tablespoons chives
- ¼ cup shredded cheddar
- 4 ounces cream cheese
- 3 tablespoons mayonnaise
- ½ teaspoon salt
- ¼ teaspoon fresh cracked pepper
- 6 croissants
In a small bowl, mash together 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 to eggs.
Add shredded cheddar and cream cheese mixture to eggs and bacon. Mix together until everything is mixed really well and eggs are covered in cream cheese.
Serve on bread with spinach.
TIP: For a different flavor experience, try adding avocado or relish to your egg salad.
TIP: 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.
TIP: A potato masher works well if you don't have a pastry cutter to mash up your eggs.
TIP: For an extra yummy option, toast your bread before adding the egg mixture.
Calories: 486kcalCarbohydrates: 28gProtein: 14gFat: 35gSaturated Fat: 15gCholesterol: 240mgSodium: 753mgPotassium: 183mgFiber: 1gSugar: 7gVitamin A: 1006IUVitamin C: 1mgCalcium: 98mgIron: 2mg