Egg Salad Sandwich
This egg salad sandwich recipe is creamy, flavorful, and packed with cheddar, cream cheese, and crispy bacon. It’s quick, easy, and perfect for lunch or dinner.
Servings: 6
Calories: 446kcal
Ingredients
- 4 ounces cream cheese
- 3 tablespoons mayonnaise
- 2 tablespoons chives
- ½ teaspoon salt
- ¼ teaspoon fresh cracked pepper
- 6 hard-boiled eggs
- 4 pieces cooked bacon
- ¼ cup shredded cheddar
- 6 croissants
Instructions
- In a small bowl, mash together the cream cheese, mayo, chives, salt, and pepper.
- In a large bowl, use a pastry cutter to mash up eggs. Finely chop the bacon and add it to the eggs.
- Add the shredded cheddar and cream cheese mixture to eggs and bacon. Mix together until everything is mixed really well and the eggs are covered in cream cheese.
- Serve on croissants with spinach.
Video
Notes
- For a different flavor experience, try adding avocado or relish to your egg salad.
- Hard-boiled eggs in their shell will last in the fridge for about a week. Peeled eggs will last about 2 days so if you are making this recipe to eat right away, you can make your eggs ahead of time to save a bit of prep time once you are ready to make your egg salad.
- A potato masher works well if you don’t have a pastry cutter to mash up your eggs.
- For an extra yummy option, toast your croissant or bread before adding the egg mixture.
Nutrition
Serving: 1sandwich | Calories: 446kcal | Carbohydrates: 28g | Protein: 14g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 252mg | Sodium: 621mg | Potassium: 168mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1034IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg