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Amberly Vahn

Delicious Egg Salad Croissant Sandwich for Fall

A delightful Egg Salad Croissant Sandwich that combines creamy egg salad with flaky croissants, perfect for autumn gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Brunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Egg Salad
  • 6 large eggs preferably organic for richer flavor
  • 1/4 cup mayonnaise high-quality for better flavor
  • 1 Tbsp. Dijon mustard for a subtle tang
  • 1 tsp. lemon juice freshly squeezed
  • 1/4 tsp. salt to taste
  • 1/4 tsp. black pepper freshly ground
  • 1 Tbsp. fresh chives finely chopped
Group: For Assembling
  • 4 units buttery croissants
  • leafy green lettuce crisp romaine or butter lettuce
  • tomato slices preferably heirloom

Equipment

  • Large saucepan
  • Mixing bowl
  • Ice bath
  • Knife

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. If serving for a gathering, consider cutting the croissants into quarters for easy handling.

Notes

The fresher the ingredients, the better the sandwich. A flaky croissant filled with creamy egg salad and crisp greens captures a sense of comfort.