Can I make egg salad ahead of time?

Absolutely! Egg salad is actually even tastier after a short chill in the fridge (about 30 minutes to an hour). The flavors meld beautifully. Just keep it refrigerated and covered until you’re ready to serve.

Can I use store-bought hard boiled eggs?

Yes! Pre-cooked, peeled eggs from the store are a true time-saver and work perfectly for this recipe. Chop them as directed and proceed as usual.

What should I do if my egg salad is too runny?

If your mixture seems too loose, simply add another chopped hard boiled egg to thicken. Sometimes a little extra celery helps too. Be sure to use softened—not melted—butter and cream cheese.

Are there dairy-free or lighter options for this egg salad?

Of course! For a dairy-free version, skip the butter and cream cheese—add a little more mayo or a spoonful of avocado instead. For lighter egg salad, swap in part Greek yogurt for some or all of the mayo.

Classic Egg Salad Sandwich Recipe

Name: Classic Egg Salad Sandwich Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 6 hard-boiled eggs, chopped; 3 tbsp celery, chopped; 1 tbsp mayonnaise; 3 oz. cream cheese, softened; 1 tsp onion, grated; Squeeze of fresh lemon juice; 1 tsp sugar; 2 tbsp butter, softened; Croissants, for serving

Description

This Classic Egg Salad Sandwich recipe combines hard-boiled eggs with creamy mayo, tangy cream cheese, fresh celery, and a hint of onion for a delightful, satisfying filling served on soft croissants. Perfect for a quick lunch or picnic, it’s easy, flavorful, and ready in just 20 minutes.

Ingredients

Units Scale

Egg Salad Base

6 hard-boiled eggs, chopped
3 tbsp celery, chopped
1 tbsp mayonnaise
3 oz. cream cheese, softened
1 tsp onion, grated
Squeeze of fresh lemon juice
1 tsp sugar

For Serving

2 tbsp butter, softened
Croissants, for serving

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Instructions

Prepare the Ingredients – Start by chopping the hard-boiled eggs and celery. Grate the onion and juice a small wedge of fresh lemon.
Make the Egg Salad Mixture – In a large bowl, combine the chopped eggs, celery, mayonnaise, softened cream cheese, grated onion, lemon juice, and sugar. Mix until the ingredients are thoroughly blended and the texture is creamy.
Prepare the Croissants – Slice croissants in half and spread each side lightly with softened butter for added flavor and richness.
Assemble the Sandwiches – Spoon generous portions of the egg salad onto the buttered croissants. Gently close each sandwich.
Serve – Serve the egg salad sandwiches immediately, or cover and chill the filling in the refrigerator before assembling if you prefer them cold.

Notes

For best flavor, use freshly boiled eggs that have fully cooled.
Add chopped fresh herbs like dill or chives for extra flavor.
Feel free to substitute sandwich bread or bagels instead of croissants.
For a lighter option, reduce mayonnaise or use Greek yogurt in place of cream cheese.

Nutrition

Serving Size: 1 sandwich (approx. 1/4 of recipe with croissant)
Calories: 410
Sugar: 4g
Sodium: 510mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 13g
Cholesterol: 295mg