Published on January 14, 2026
Ready in: 30 minutes · Serves: 4 · Technique: Boiling & Mixing · Storage: 3 days in the refrigerator.
Quick Answer
A delightful Egg Salad Croissant Sandwich that combines creamy egg salad with flaky croissants, perfect for autumn gatherings.
As the crisp, golden leaves of autumn transform into the vibrant colors of a New York City fall, it’s that delightful time of year when the festive spirit begins to peek out. With Thanksgiving and Christmas just around the corner, I find myself dreaming of delicious meals to share with family and friends. One recipe that never fails to impress and satisfy is my Egg Salad Croissant Sandwich. It’s a simple yet elegant dish that captures the essence of comfort food while remaining light and refreshing, perfect for holiday brunches or as a ready-to-go option for busy holiday gatherings.
A Perfect Make-Ahead Brunch Dish
This Egg Salad Croissant Sandwich is a perfect solution for busy holiday mornings or as a sophisticated offering at gatherings, ensuring you and your guests can enjoy a comforting bite without too much fuss.
Why You’ll Love This Recipe
- Easy to prepare with simple and fresh ingredients.
- Perfect for holiday brunches or as a quick grab-and-go meal.
- A delightful combination of creamy, savory flavors nestled in a flaky croissant.
- Customizable with various add-ins and seasonings to suit your taste.
- Leftover egg salad can be enjoyed on its own or as a spread!
Ingredients
To prepare this delicious egg salad croissant sandwich, you’ll need the following ingredients:
Egg Salad
- 6 large eggs (preferably organic for richer flavor)
- 1/4 cup mayonnaise (high-quality for better flavor)
- 1 tablespoon Dijon mustard (for a subtle tang)
- 1 teaspoon lemon juice (freshly squeezed)
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh chives (finely chopped)
For Assembling
- 4 buttery croissants
- Leafy green lettuce (crisp romaine or butter lettuce)
- Tomato slices (preferably heirloom)
How to Make Egg Salad Croissant Sandwich (Step-by-Step)
This egg salad croissant sandwich is both simple and luxurious, making it great for holiday gatherings or a cozy meal at home.
Step 1: Boil the Eggs
In a large saucepan, place the eggs and cover them with water. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot and remove it from heat, allowing the eggs to sit for about 12 minutes. Afterwards, transfer the eggs to an ice bath to stop the cooking process, ensuring that they peel easily and maintain a good texture.
Step 2: Prepare the Egg Salad
Once the eggs are cool, crack them and peel them under running cold water to make the shell removal easier. In a mixing bowl, chop the eggs with a fork until they are chunky. Add the mayonnaise, Dijon mustard, lemon juice, salt, pepper, and chives, mixing gently to combine while being careful to keep some of the egg texture intact.
Step 3: Assemble Your Sandwich
Slice the croissants in half horizontally. Place a generous scoop of the egg salad on the bottom half, followed by a layer of lettuce and a few slices of tomato. Cap it with the top half of the croissant, ensuring all that delicious filling is well enclosed.
Step 4: Serve and Enjoy
If serving for a gathering, consider cutting the croissants into quarters for easy handling. Pair the sandwich with a crisp white wine or a warm cup of tea for a delightful autumn experience.
Common Mistakes to Avoid
- Overcooking the eggs: This leads to that unpleasant greenish ring around the yolk. Stick to the time guidelines!
- Using low-quality mayonnaise: The richness of high-quality mayo really makes a difference in flavor.
- Skipping the ice bath: This is crucial for easy peeling and ensures your eggs don’t overcook.
Tips and Tricks for Success
- For a gourmet twist, consider adding diced pickles or relish for an extra zing.
- A sprinkle of paprika or smoked paprika on top before serving adds color and depth.
- If you’re feeling adventurous, a touch of curry powder can bring a surprising flavor profile to the egg salad!
Variations
- Swap out the mayonnaise for Greek yogurt for a healthier option.
- Use different types of mustard, such as honey mustard, for a twist on flavor.
- Experiment with various herbs, such as dill or parsley, to change the taste profile.
How to Serve
- Serve the sandwiches with a side of mixed greens for a refreshing contrast.
- Pair with a crisp white wine or a warm cup of tea for a delightful experience.
- Cut the croissants into quarters for easy serving at gatherings.
Make Ahead and Storage
- Make Ahead: Prepare the egg salad a day in advance and store it in the refrigerator.
- Storage: Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
- Reheating: Not applicable, best served cold or at room temperature.
- Freezing: Not recommended, as the texture may be affected.
Recipe Notes / What I Learned
Through testing this recipe multiple times, I discovered that the fresher the ingredients, the better the sandwich. There’s nothing like biting into a flaky croissant filled with creamy egg salad and crisp greens. It reminded me that sometimes simplicity is key to delighting guests, especially during the busy holiday months.
Yield and Serving Size
Yield: 4 sandwiches · Serving Size: 1 sandwich
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 12g protein · 25g carbs · 25g fat
Delicious Egg Salad Croissant Sandwich for Fall
Ingredients
Equipment
Method
- In a large saucepan, place the eggs and cover them with water. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot and remove it from heat, allowing the eggs to sit for about 12 minutes. Afterwards, transfer the eggs to an ice bath to stop the cooking process.
- Once the eggs are cool, crack them and peel them under running cold water. In a mixing bowl, chop the eggs with a fork until they are chunky. Add the mayonnaise, Dijon mustard, lemon juice, salt, pepper, and chives, mixing gently to combine while keeping some egg texture intact.
- Slice the croissants in half horizontally. Place a generous scoop of the egg salad on the bottom half, followed by a layer of lettuce and a few slices of tomato. Cap it with the top half of the croissant, ensuring the filling is well enclosed.
- If serving for a gathering, consider cutting the croissants into quarters for easy handling.
Notes
FAQs
1. Can I use boiled eggs that are a few days old?
Yes, just ensure they are still fresh to maintain the best flavor. However, using fresher eggs generally yields better results.
2. What can I substitute for mayonnaise?
If you’re looking for a healthier option, Greek yogurt can be a great substitute for mayonnaise, providing creaminess with fewer calories.
3. How do I make the egg salad creamier?
To achieve a creamier consistency, you can add a little extra mayonnaise or even a splash of cream to the egg salad mix.
4. Can I prepare the egg salad ahead of time?
Yes, you can make the egg salad up to 2 days in advance. Just be sure to store it in an airtight container in the refrigerator.
5. What is the best way to keep the croissants fresh before serving?
Store croissants in an airtight container at room temperature to prevent them from becoming stale. For longer storage, you can freeze them and reheat before serving.
