Egg Salad Croissant Sandwiches—Best Ever Recipe!
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Indulge in the delightful combination of flavors with our Egg Salad Croissant Sandwiches—a delicious twist on the classic egg sandwich recipe.
Made with perfect hard-boiled eggs, creamy mayonnaise, and a touch of horseradish, this recipe can be a delightful brunch treat, a satisfying lunch, or a quick and delicious meal anytime during the day!
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While you may prefer to skip to the recipe card, we suggest reading the entire blog post to avoid missing valuable tips and substitution suggestions and to ensure you have the necessary ingredients, equipment, and understanding of the steps and timings.
Egg Salad Croissant Sandwiches
Egg salad (or egg mayo in the UK) is a versatile recipe that can be made in several ways—everyone has their personal favorites.
To give the classic egg salad sandwich version a twist, we added some horseradish sauce, giving it a nice background kick of flavor without being overwhelming.
The star of this recipe is the hard-boiled eggs*, which are cooked to perfection in a pan on the stovetop, in the Instant Pot, or in the Air Fryer (use your preferred method).
Once the eggs are ready, they are peeled and combined with simple ingredients, including chopped celery, mayonnaise, mustard, and horseradish, to create a flavorful and creamy texture for the egg salad.
This is the best egg salad recipe for filling sandwiches, and in yet another twist, we’ve used buttery, flakey, fresh croissants, which are a delicious base for the eggs.
These Egg Salad Croissant Sandwiches can be enjoyed simply as a delicious lunch or for a number of different occasions.
Whether you’re hosting a garden party, planning a picnic, serving afternoon tea, or setting up a buffet table, egg salad croissants will impress with their simplicity and flavorful combination of ingredients.
*And for more recipes using boiled eggs, try our Avocado Deviled Eggs, Niçoise Salad with seared ahi tuna, green beans, eggs, & potatoes, Deluxe Deviled Eggs, and Cobb Salad Recipe.
What Can I Serve With Egg Salad Croissants?
Here are some easy recipes to try:
- Hummus and Vegetable Grazing Board: A colorful assortment of crisp vegetables paired with hummus.
- Sweet Potato Wedges: Crispy and seasoned wedges add a touch of indulgence
- Fruit Salad: A refreshing combination of seasonal fruits for a burst of sweetness
Ingredients & Equipment Used In This Recipe
The ingredients and tools in this recipe are conveniently linked to online retailers like Amazon or Amazon Fresh.
Ingredients Needed For Egg Salad Croissant Sandwiches
- Fresh Produce – Celery, Chives, Lettuce
- Chilled & Dairy Products – Large Eggs,
- Pantry – Olive Oil, Sea Salt, Black Pepper
- Mayonnaise
- Dry Mustard Powder
- Horseradish Sauce
- Croissants – You can also use your favorite bread, thinly sliced and crusts removed, or radicchio boats.
- For Serving – serve with a fresh vegetable platter and dip or hummus.
The complete list of ingredients with measurements is on the recipe card at the end of this post.
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Equipment Needed For This Recipe
- Egg Slicer – A handy tool if you are preparing a lot of eggs for egg salad. A potato masher is also a good option.
- Sharp Knife
- Chopping/Cutting Board
- Mixing Bowls
- Rubber/Silicone Spatula – or you could use a Wooden Spoon.
The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales valuable tools for trying all the recipes. We provide US customary, imperial, and metric measurements. Still, it’s important to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial (pounds, ounces, pints, etc.) with metric (kilograms, grams, liters, etc.).
Reasons Why You’ll Love Egg Salad Croissant Sandwiches
- Creamy and flavorful egg salad filling
- Versatile and suitable for various occasions
- Quick and easy to make
- Perfect for brunch, lunch, or a light dinner option
How Do I Make Egg Salad Croissant Sandwiches?
The printable recipe card with the ingredients list and instructions can be found at the end of this post.
Number of Servings: 6
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Step 1 – Cook Eggs: Hard boil eggs using your preferred method:
Cold Water Start: Place eggs in a large pot. Add cold water to 1″ above the eggs. Heat until the water starts boiling. Remove from heat. Cover pan. Let sit for 22-24 minutes. Remove eggs from the water, rinse under cold running water, or add to an ice bath for 5 minutes.
Instant Pot Method: Place 1 cup of cold water in the Instant Pot. Add a trivet and place the eggs on it. Check the seal, and that vent is on sealing. Cook on Manual, High Pressure for 7 minutes. When time is up, Quick Release the pressure. Remove eggs and rinse under cold running water. Then place the eggs in a large bowl of ice water for 10 minutes.
Air Fryer Method: Preheat an air fryer to 250°F/120°C. Place eggs into the air fryer basket, and cook for 15 minutes. Transfer to a bowl of icy water for about 10 minutes until they are fully cooled.
Step 2 – Make Egg Mixture: Peel and chop the eggs, and add to a mixing bowl with finely chopped celery, 3 tablespoons of mayonnaise, mustard, and horseradish.
Mix together gently, and add salt, pepper, and chives to taste,
Step 3 – Assemble Sandwiches: Slice croissant in half. Place a lettuce leaf on the bottom half, and top with egg salad. Add the top half of croissant.
Repeat with all croissants and place the assembled sandwiches onto a platter.
Serve as desired with vegetable crudites and dip. Enjoy.
More Recipes Using Eggs
One of the hero ingredients in this recipe is eggs, so here are some more using the same:
Recipe Tips
- Ensure eggs are fully cooled before peeling to make the process easier
- Adjust the amount of mayonnaise to achieve the desired consistency of the egg salad
- Add a touch of Dijon mustard for an extra tangy flavor
Storing Leftovers & Freezing
- Storing Leftovers:
- Leftover egg salad can be stored in an airtight container in the refrigerator for 3-5 days.
- To preserve the freshness, place a piece of plastic wrap directly on the surface of the egg salad before sealing the container.
- Freezing Instructions:
- While technically, you can freeze egg salad, the texture after it has been frozen and thawed will not be particularly pleasant. The mixture will be watery and rubbery—so for the best-tasting egg salad, make it and serve it fresh.
- However, if you want to experiment with freezing leftovers, read this article.
- With all leftovers, ensure the food looks and smells okay before consuming.
- You can always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Standards Agency (UK) | Food Safety (USA).
Printable Egg Salad Croissant Sandwiches Recipe Card
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Egg Salad Croissant Sandwiches
Looking for a delicious, easy lunch recipe or a dish for a buffet? Our Egg Salad Croissant Sandwiches are your perfect solution.
Ingredients
- 12 large eggs, hard-boiled
- 3-4 Tbsp mayonnaise, to desired consistency
- 1 tsp dry mustard
- 1½ tsp horseradish sauce or dry horseradish powder
- Finely chopped celery, to taste
- Sea salt, to taste
- Black pepper, to taste
- Chives or green onions, to taste
- Lettuce leaves such as romaine, green leaf, or little gem
- Croissants
For Serving, Optional
- Crudites and Dip
Instructions
- Hard boil the eggs using your preferred method:
Cold Water Start: Place eggs in a pot. Add cold water to 1" above the eggs. Heat until the water starts boiling. Remove from heat. Cover pan. Let sit for 22-24 minutes. Remove eggs from the water, rinse under cold running water, or add to an ice bath for 5 minutes.
Instant Pot Method: Place 1 cup of cold water in the Instant Pot. Add a trivet and place the eggs on it. Check the seal, and that vent is on sealing. Cook on Manual, High Pressure for 7 minutes. When time is up, Quick Release the pressure. Remove eggs and rinse under cold running water. Then place the eggs in a bowl of ice water for 10 minutes.
Air Fryer Method: Preheat an air fryer to 250°F/120°C. Place eggs into the air fryer basket, and cook for 15 minutes. Transfer to a bowl of icy water for about 10 minutes until they are fully cooled. - Peel and chop the eggs, and add to a mixing bowl with finely chopped celery, 3 tablespoons of mayonnaise, mustard, and horseradish. Mix together gently, and add salt, pepper, and chives to taste.
- Slice croissants in half. Place a lettuce leaf on the bottom half, and top with egg salad. Add the croissant tops and place the assembled sandwiches onto a platter. Serve as desired with vegetable crudites and dip. Enjoy.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 418Total Fat: 36gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 395mgSodium: 534mgCarbohydrates: 9gFiber: 1gSugar: 4gProtein: 15g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
More Sandwich Recipes
Are you looking for more sandwiches to make? Check these recipes out next:
FAQ About Egg Salad
Here are some questions people often ask about making Egg Salad
Click the question to read the answer. If you have one of your own, please comment on this post!
You can add a few things to the water to make eggs easier to peel after boiling. Here are some common options:
Salt: Adding a little salt to the boiling water can help make the eggshells easier to peel. It’s a simple and effective method.
Vinegar: Vinegar is another popular option. The acidic nature of vinegar can help break down the eggshell, making peeling easier.
Baking Soda: Some people add a pinch of baking soda to the water. Baking soda raises the water’s pH level, which may help to weaken the eggshell’s bond to the egg white.
When using these additives, you don’t need to use a large amount – a teaspoon salt, vinegar, or baking soda in a pot of water should be sufficient. However, remember that the main factor affecting how easy an egg is to peel is its freshness. Fresher eggs tend to be more challenging to peel, while slightly older eggs peel more easily, regardless of the additives used during boiling.
A helpful trick for peeling hard-boiled eggs is gently tapping them on a hard surface to crack the shell, then rolling them between your palms to loosen the shell further. Peeling them under running water or submerging them in a bowl of water can also make the process easier.
It is better to store hard-boiled eggs unpeeled. The shell acts as a protective barrier, helping to keep the eggs fresh and preventing them from absorbing odors from other foods in the refrigerator.
If properly stored in the refrigerator, boiled eggs can last about 1 week. It’s best to keep them in their shells until you can use them to maintain freshness.
Egg salad pairs well with a variety of sides and accompaniments. Some popular options include fresh green salads, pickles, cherry tomatoes, sliced cucumbers, potato chips, and fresh fruit. You can also serve it with crackers or toasted bread on the side. Or you can make sandwiches with this tasty filling, as we have in this recipe.
Egg salad sandwiches go well with various side dishes, such as coleslaw, fresh fruit salad, sweet potato fries, crudites, dips, or a cup of hot soup like tomato soup. It’s a versatile dish that complements many sides based on your preferences.
To prevent egg salad sandwiches from becoming soggy, you can follow a few tips. First, ensure your egg salad is not too runny by draining excess liquid from the boiled eggs and using just enough mayonnaise to bind. Additionally, you can apply a thin layer of butter or spread it on the buttery croissant before adding the egg salad. This creates a barrier that helps keep moisture from soaking into the bread. If using regular breads, toast the slices first, creating a different but still delicious texture. Finally, assemble the sandwiches just before serving.
To make egg salad that isn’t runny, ensure that you fully drain the boiled eggs after cooking and before chopping them. You can also gently pat them dry with a paper towel. Use just enough mayonnaise to bind the ingredients together without making it too liquid. Adding mustard, diced onions, and celery can also help to provide texture and reduce excess moisture.
Egg salad is typically served cold. After preparing the egg salad, refrigerate it for at least an hour before making sandwiches to let the flavors meld together. It’s a refreshing and delicious chilled dish, perfect for picnics, lunchboxes, or light meals.
Yes, you can prepare egg salad sandwiches the night before. Store the sandwiches in an airtight container in the refrigerator overnight to keep them fresh. If using croissants, you might want to keep them separate until just before serving to maintain their flakiness.
Yes, many people find that egg salad tastes better the next day. Allowing the flavors to meld together in the refrigerator overnight enhances the overall taste and texture of the egg salad.
Homemade egg salad can typically last in the refrigerator for about 3 to 5 days if stored properly in an airtight container. It’s important to refrigerate it promptly after making or serving it.
Egg salad can go bad if left at room temperature for too long or if stored improperly. Signs that egg salad has gone bad include a sour or off smell, changes in color or texture, and the presence of mold. If you notice any of these signs, it’s best to discard the egg salad.
The freshness of the eggs and the cooking method can affect how easy it is to peel hard-boiled eggs. Fresher eggs are harder to peel, while slightly older ones often peel more easily. Rapidly cooling the boiled eggs in an ice bath can also help to create a separation between the egg whites and the shell, making them easier to peel.
After boiling eggs, you should immediately transfer them to an ice bath or a bowl of cold water to cool them down quickly. Let the eggs sit in the cold water for about 5-10 minutes to stop the cooking process and make them easier to peel.
It is generally easier to peel hard-boiled eggs when they are cold. Cooling the eggs rapidly in cold water or an ice bath helps to contract the egg whites, making the peeling process smoother.
Homemade egg salad is usually good for about 3 to 5 days when stored properly in the refrigerator. Keeping it chilled and discarding any leftovers beyond the recommended timeframe is essential to ensure food safety.
You’ll want to choose a kind of bread that complements the creamy and flavorful filling without overpowering it. Whether you prefer a classic choice like white or whole wheat bread or you want to experiment with different textures and flavors, there’s a wide variety of bread options to explore. Why not try sourdough, multigrain, pita, rye bread, or brioche? Ultimately, the best bread for your egg salad sandwiches depends on your taste preferences.
More Egg Salad Combinations To Try
Classic Egg Salad Sandwich Recipe: Indulge in this timeless and satisfying classic recipe, featuring a perfect blend of hard-boiled eggs, creamy mayonnaise, and a hint of Dijon mustard. Spread this egg mixture between two slices of your favorite bread, and enjoy!
Lettuce Wraps with Egg Salad: Embrace a lighter and lower-carb approach with these wraps filled with creamy egg salad. These refreshing wraps provide a delicious way to enjoy the classic egg salad without the bread.
Cream Cheese Egg Salad: Elevate your egg salad game with a creamy twist by incorporating cream cheese into the class egg mayonnaise mixture. Our tip is to mash the egg yolks with the cream cheese, then combine the small pieces of egg white and the rest of the ingredients with the yolks. The result is a luscious and luxurious egg salad that pairs wonderfully with toasted bagels with some baby spinach or a sprinkling of Everything Bagel Seasoning
Breakfast Croissants with Egg Salad: These breakfast egg salad croissants are the perfect way to start your day! Grab a large croissant, and fill with a cup egg salad and some crispy bacon (or, if you’re feeling fancy, some smoked salmon). These would be great for a baby shower brunch!
Simple Egg Salad Recipe: Keep it quick and easy with this simple recipe that requires just a few ingredients. Combine perfectly boiled eggs, mayonnaise, and a pinch of salt. Spread onto crackers, toast, or a green salad for a little bit of crunch.
Spicy Egg Salad: Combine boiled eggs with sriracha mayo for a spicy twist. If you can’t find this creamy dressing in your grocery store, you can find it online. Alternatively, mix regular mayonnaise and some sriracha or other hot sauce to your desired spice level. Add some finely chopped bell peppers and red onions to the mixture and serve with tortilla chips.
Remember to adjust the seasoning to your taste preferences and enjoy these versatile egg salad recipes for a scrumptious meal any time of the day!