Egg Salad Croissant Sandwich.

Egg Salad Croissant Sandwich 🥐🥚

Buttery, flaky croissants paired with creamy egg salad—this is a café-style classic that feels indulgent yet comforting.

🧾 Ingredients (2 sandwiches)

Egg Salad

• 4 large hard-boiled eggs, peeled

• 3 Tbsp mayonnaise

• 1 tsp Dijon mustard

• 1 tsp lemon juice (or white wine vinegar)

• Salt & black pepper, to taste

• Optional add-ins: chopped chives, celery, or dill

Sandwich

• 2 large croissants, sliced

• Butter lettuce or arugula (optional)

• Tomato slices (optional)

👩‍🍳 Instructions

1. Make the egg salad

   • Chop eggs.

   • In a bowl, mix mayo, Dijon, lemon juice, salt, and pepper.

   • Fold in eggs and any add-ins. Adjust seasoning.

2. Prepare croissants

   • Slice in half.

   • Optional: lightly toast cut sides for structure.

3. Assemble

   • Add lettuce to the bottom half.

   • Spoon generous egg salad on top.

   • Add tomato if using.

   • Close with croissant top.

4. Serve immediately or wrap tightly and chill briefly.

🌟 Pro Tips

• Chop eggs coarse for texture, fine for creaminess

• A pinch of paprika or white pepper adds depth

• Toasting prevents sogginess if making ahead

• Use fresh bakery croissants for best flavor

🔄 Delicious Variations

• Classic deli: Add sweet relish

• French-style: Use tarragon and crème fraîche

• Avocado egg salad: Mash ½ avocado into the mix

• Protein boost: Add chopped bacon or smoked salmon

🍽️ Perfect With

• Fresh fruit

• Light soup

• Pickles or kettle chips

• Iced tea or coffee

If you’d like, I can share a bakery-style ultra-creamy egg salad, make-ahead lunchbox tips, or a lighter version with Greek yogurt.