This Egg Salad Croissant recipe is easy and delicious! Hard boiled eggs are combined with mayo, mustard, salt and pepper all piled high on a large croissant or your favorite bread, sandwich rolls, tortillas as a wrap, or on top of crackers. It’s also great on toast!
This is a small batch recipe for two and is great for breakfast, brunch, lunch, or dinner.
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How to make the best Egg Salad Sandwiches
Bring a large sauce pan full of water to a boil over medium heat. Rest a wooden spoon on top of the water to help prevent the water from boiling over. Leave it there while the eggs cook.
Add the eggs and cook for 10 – 12 minutes.
Fill a large bowl with ice and water. Add the eggs to the ice water and let sit for 10 minutes.
Peel the hard boiled eggs. Rinse off any small shell particles. Pat dry with paper towel and put them in a bowl.
Mash the eggs and yolks with a fork.
Add the mayonnaise, mustard, salt, and pepper to the eggs and stir to combine.
Taste and add more salt or pepper as desired. Serve on large croissants or bread of your choice.
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Egg Salad Croissants
This Egg Salad Croissant recipe is easy and delicious! Hard boiled eggs are combined with mayo, mustard, salt and pepper all piled high on a large croissant or your favorite bread, sandwich rolls, tortillas as a wrap, or on top of crackers. It’s also great on toast!
Ingredients
- 4 jumbo eggs
- 1/4 cup mayonnaise
- 1 teaspoon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 large croissants (or see notes)
Instructions
- Bring a large sauce pan full of water to a boil over medium heat. Rest a wooden spoon on top of the water to help prevent the water from boiling over. Leave it there while the eggs cook.
- Add the eggs and cook for 10 - 12 minutes.
- Fill a large bowl with ice and water. Add the eggs to the ice water and let sit for 10 minutes.
- Peel the hard boiled eggs. Rinse off any small shell particles. Pat dry with paper towel and put them in a bowl.
- Mash the eggs and yolks with a fork.
- Add the mayonnaise, mustard, salt, and pepper to the eggs and stir to combine.
- Taste and add more salt or pepper as desired.
- Serve on large croissants or bread of your choice. (See notes)
Notes
- This classic egg salad can be served by itself, on croissants, in sandwich rolls, on slices of bread, in tortillas as a wrap, on top of crackers, or on top of toast.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 641Total Fat: 47gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 525mgSodium: 959mgCarbohydrates: 32gFiber: 2gSugar: 8gProtein: 22g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
Nikki Krakauer
Wednesday 16th of August 2023
I’ve done same thing all these years, except I add a good quality Paprika! Probably because my Potato salad (with eggs!) isn’t finished without paprika! Once in a while, I “devil” it by adding extra gourmet Mustard and a dash of cayenne!!!