Egg Salad Croissant Sandwich
Recipe by: Eggland's Best
Turn simple ingredients into a satisfying, flavorful sandwich with Eggland’s Best Hard-Cooked Peeled Eggs. Mash them with a touch of mayo, Dijon, and optional celery or onion for crunch, then pile onto a buttery croissant with fresh lettuce. Quick to assemble and packed with protein, this sandwich makes a delicious breakfast, lunch, or anytime treat that’s ready in minutes.
Ingredients
Preparation
- 2 Eggland’s Best hard-cooked peeled eggs
- 1 large croissant, split
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon finely chopped celery (optional for crunch)
- 1 teaspoon finely chopped red onion (optional)
- Pinch kosher salt
- Pinch ground black pepper
- Paprika or fresh herbs (optional, for garnish)
- 1–2 leaves romaine or butter lettuce (optional, for garnish)
- Prep the eggs. Chop the Eggland’s Best hard-cooked peeled eggs into small pieces and place them in a small bowl.
- Make the egg salad. Add mayonnaise, Dijon mustard, chopped celery, chopped red onion, kosher salt, and ground black pepper to the eggs. Mix gently until combined. Taste and adjust seasoning as desired.
- Prep the croissant. Slice the croissant in half and lightly toast if desired.
- Assemble sandwich. Spoon the egg salad evenly onto croissant.
- Finish. Place the top half of the croissant on the egg salad. Sprinkle with paprika, and top with lettuce if desired.
- Serve immediately. Enjoy warm or wrap for a portable breakfast or lunch.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 471 |
| Fat | 30g |
| Saturated Fat | 10g |
| Cholesterol | 394mg |
| Sodium | 548mg |
| Carbohydrates | 26g |
| Dietary Fiber | .09g |
| Protein | 17g |
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