Egg Salad Sandwich Recipe
This is the best egg salad sandwich recipe—creamy, crunchy, tangy, and served on a buttery croissant. It’s the perfect light lunch at any time of the year.
Servings: 4 people
Calories: 136kcal
Ingredients
- 4 large hard boiled eggs peeled and diced into 1/4" chunks
- 2 tablespoons red onions sliced thinly
- 2 tablespoons Dijon mustard
- 2 tablespoons chives finely chopped
- 1/2 cup celery finely diced
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
- 2 teaspoons pickle juice
- 1/3 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Sandwiches
- 4 whole croissant rolls sliced in half
- 4 leaves lettuce
Instructions
- In a large bowl, combine the hard boiled eggs, red onions, Dijon mustard, chives, celery, mayonnaise, lemon juice, pickle juice, paprika, salt, and pepper. Mix until combined, then set aside.
- To assemble each sandwich, slice the croissants in half and add about 1/2 cup of the egg salad mixture to the bottom half. Top with a piece of lettuce and the top half of the croissant. Serve immediately. Enjoy!
Notes
Storing instructions: store egg salad in an airtight container in the fridge for up to 3-5 days.
Nutrition
Calories: 136kcal | Carbohydrates: 3g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 187mg | Sodium: 399mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 544IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg