Creamy Egg Salad Croissant Sandwiches
Creamy egg salad croissant sandwiches made with classic egg salad and buttery croissants. Perfect for lunch or brunch.
Ingredients
- 8 large eggs
- ½ cup mayonnaise
- 1 teaspoon yellow mustard
- ¼ cup celery finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika optional
- 6 large croissants
- Lettuce for serving optional
Instructions
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil, reduce heat, and simmer until fully cooked.
- Transfer eggs to an ice bath and cool completely.
- Peel eggs and chop into small, even pieces.
- In a bowl, combine chopped eggs, mayonnaise, mustard, celery, salt, black pepper, and paprika.
- Stir gently until creamy and well combined.
- Cover and refrigerate for at least 30 minutes.
- Slice croissants in half and layer lettuce on the bottom if using.
- Spoon egg salad onto croissants and top with the other half.
- Serve immediately or keep chilled until serving.
Notes
Chill egg salad before assembling for best flavor and texture.