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Egg salad sandwich on croissant

Classic Egg Salad

A creamy and flavorful classic egg salad made with chopped eggs, mayo, chives, and a hint of Dijon, served on buttery croissants for a simple yet elegant sandwich.
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Prep Time 10 minutes
Boiling eggs 12 minutes
Total Time 18 minutes
Servings: 6 Sandwiches
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 6 Large eggs
  • ¼ cup Mayonnaise
  • 1 tsp Dijon Mustard
  • 1 tsp Lemon juice
  • 1 tbsp Chives or green onions finely chopped
  • Salt and pepper to taste
  • 6 Croissants

Equipment

  • Medium saucepan for boiling eggs
  • Bowl of ice water for cooling eggs, optional
  • Knife
  • Cutting Board
  • Mixing Bowl
  • Spoon

Method
 

  1. Boil the eggs:
    Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, turn off the heat, and let it sit for 10–12 minutes. Drain and cool the eggs in an ice bath or under cold running water.
  2.  Peel and chop:
    Once cooled, gently peel the eggs and chop them into small pieces. You want them bite-sized, not mushy.
  3. Mix the salad:
    In a medium mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard (if using), lemon juice (if using), chives, salt, and pepper. Mix everything gently until evenly coated.
  4. Assemble the sandwiches:
    Slice your croissants in half and spoon the egg salad generously onto the bottom half. Add a layer of butter lettuce or peppery arugula for extra texture and color, then place the top half of the croissant over the salad.
  5. Serve or chill:
    Cut each sandwich in half or into quarters for easy serving. You can serve them immediately or refrigerate until you’re ready to eat. They’re great both slightly chilled or at room temperature.