Craving something savory and full of protein? Our classic egg salad sandwich spread is creamy, delicious and perfect to enjoy at lunch, to take on a picnic, or to make fancy for a ladies tea.
Want more sandwich recipe options? Try our delicious Crab Sandwiches and Cucumber Sandwiches.
Quick Look at Egg Sandwich Spread Recipe
- ⏲️ Prep Time: 20 minutes
- ⏲️ Cook Time: 10 minutes
- ⏲️ Total Time: 35 minutes (including chilling the eggs in an ice bath for 5 minutes)
- 🍽️ Yield: 8 sandwiches
- 🥕 Dietary Info: Vegetarian, Gluten Free, Dairy Free
- ⚡ Calories: 444 calories per serving (based on nutrition facts in recipe card)
- 🥚 8 Ingredients: hard-boiled eggs, celery, salt, onion powder, white pepper, mayo, watercress, and croissants.
- 🥣 Method: Stovetop
- ⌛ Time-Saving Hack: Hard-cook the eggs in an egg steamer to make cooking quick and peeling the eggs even easier.
- 🔪 Equipment: saucepan, wire rack, and spatula.
- ⭐ Expert Tip: Let the eggs sit out of the fridge for a few minutes, or run them under warm water, so they don't crack when added to the boiling water.
- 🥐 Flavor & Texture: This egg sandwich spread has a creamy texture and lots of flavor from the seasonings. It tastes amazing on a buttery croissant!
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Why You'll Love This Recipe
- Easy to Make: With just 20 minutes of prep work needed (and with our expert tips making the process even quicker) this recipe is super easy!
- Make Ahead Friendly: The egg salad can be made days in advance and refrigerated until ready to use, making it perfect for meal prep or for events.
- Elegant, High-Protein Sandwich: Make these into tea sandwiches or enjoy on croissants for a delicious, high-protein meal.
Featured Comment
⭐⭐⭐⭐⭐ "These egg salad sandwiches are so awesome! I love egg salad, and this recipe combines the fluffy delicateness of croissants 🥐 with the creamy texture of egg salad. Absolutely deserves a five star rating."
- Beth
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Ingredients
Let's talk about the key ingredients for this egg sandwich spread. It only takes a few ingredients, most of them are ones you probably already have on hand.
- Hard Boiled Eggs: Eggs that are cooked 10 to 14 minutes are perfect to use.
- Mayo: full fat, low-fat, or sub with Greek yogurt.
- Vegetables: minced celery, minced red onion, minced green onion or chives.
- Spices: onion powder, salt, white pepper, dry mustard, or sweet paprika.
See recipe card for full information on ingredients and quantities.
Variations
- No mayo: use Greek yogurt, hummus, tahini, or sour cream
- High protein: chick peas, diced chicken, bacon, cubed ham, smoked salmon or small shrimp
- Veggie Packed: jalapeno, sweet red bell pepper, celery or avocado
- Salty version: diced pickles, cut up artichoke hearts, or sliced olives
- Mustard version: dry mustard, Dijon, or whole grain
- Healthier version: Omit ½ the yolks and slim the sauce by using ½ nonfat yogurt and ½ low fat mayo, then increase the spices a bit.
- Southern style: celery, pickles and sweet onion
How to Make Egg Sandwich Spread
- Once your hard boiled eggs have been boiling for 10 to 14 minutes, drain them and submerge them in an ice bath to stop the cooking process. Allow the eggs to fully cool before removing the shells. Rinse any small pieces of egg shell off with cold water, then pat them dry with paper towel. (image 1)
- Using a large kitchen knife, slice each egg into eighths, then rotate the slices and chop into smaller pieces. Place the chopped egg into a large bowl. (image 2)
- Next, add the minced celery and the dried spices: onion powder, salt, and white pepper. (image 3)
- Add the creamy binder: full fat mayo. (Using full fat mayo will make it taste creamy and will help reduce extra liquid in any leftovers.) The last step to making egg salad is to stir it all together and then taste it. Adjust the seasonings to your taste preferences, if necessary. (image 4)
- If you are making this in advance, cover it with a tight fitting lid or some plastic wrap and refrigerate until ready to use. (image 5)
- Slice the mini croissants in half lengthwise, then spread on the egg salad. (image 6)
- Finish the sandwich with a handful of peppery watercress. If you'd like other toppings like sliced avocado, crispy bacon, or sliced tomato, pile them on now. (image 7)
- Finish the sandwich by placing the top on the croissant. Put all the sandwiches on a large platter and serve immediately. (image 8)
Egg Sandwich Spread FAQs
Dried spices: onion powder, salt, white pepper, dry mustard, or sweet paprika
Fresh herbs: minced chives, dill, parsley
Aromatics: minced red onion, minced green onion
If you use these helpful tips, your salad should be smooth and creamy the next day.
Don't over cook the eggs. Use eggs that are hard boiled for 10-14 minutes in a pot with lots of room for the eggs to move around in.
Ice bath. Once the eggs are boiled, submerge them in an ice bath.
Dry peeled eggs. Use a paper towel to dry the outside of the egg before chopping.
Chilled eggs. Allow time for the boiled eggs to completely cool before chopping.
Dry celery. Once your celery is minced, use a paper towel to blot off excess moisture.
Use full fat mayo. Low fat mayo has more water in it.
Add fine breadcrumbs. Bread crumbs will absorb extra moisture.
Make Ahead: Make sure it is covered in an airtight container and refrigerated. Since this recipe has both egg and mayo in it, it should only be out of the fridge for a maximum of two hours.
Leftovers: It will keep at room temperature for up to 2 hours, then any leftovers need to be refrigerated in an airtight container. Once properly stored, it should keep for 3 to 4 days.
Freezing: No, it can't be frozen because it contains eggs and mayo which both have moisture in them. If it is frozen, it will lose it's creamy texture and become a watery, rubbery mess. This is true for all cream based foods.
Serving Suggestions
- Sandwich: bread, croissant, bacon, avocado, pickled onion, sliced tomatoes
- Greens: a bed of fresh lettuce, sprouts or microgreens
- Wraps: collard, lettuce, or tortilla
- Dip: serve with buttery crackers
- Toast: avocado slices
If you're looking for other tasty sandwich recipes, you'll want to try our recipes for pimento cheese sandwiches, tuna salad sandwiches, and breakfast sandwiches.
Expert Tips
- Don't want your eggs to crack when placing in the boiling water? Let them sit out of the fridge for 5 minutes or so, or run them under lukewarm water to get the chill off.
- Use a metal skimmer or a large slotted spoon to get the eggs out of the water.
- Use an egg steamer to cook the eggs if you have one; steamed eggs are even easier to peel than boiled ones.
- Once the eggs have cooled in the ice bath for a minute or two and are cool enough to touch, crack their shells and place them back in the water and wait until the eggs are mostly cool before peeling. This will help the shells slide right off.
- Want the quickest way to chop eggs? Place a wire cooling rack over a bowl, then press the peeled hard-boiled eggs through the squares of the cooling rack.
Other Sandwich Recipes You'll Love
Recipe
Egg Sandwich Spread
Ingredients
- 12 hard boiled eggs, finely chopped
- 1 tablespoon celery, minced
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon white pepper
- ½ cup full-fat mayo, such as Duke's
- 1 cup watercress, lightly packed
- 8 croissants
Instructions
Making the Egg Salad
- Fill a Dutch oven halfway with water. Cover and bring to a boil. Once boiling, turn the heat down to medium-low and carefully lower the eggs one at a time into the hot water. Make sure not to over crowd the pot, so they cook evenly.
- Keep the lid askew and cook for 10 to 14 minutes, depending on how you like your eggs. Remove the eggs with a large slotted spoon and place the eggs directly into an ice bath. Set aside to cool.
- While the eggs are cooling, wash and mince the celery, then pat it dry with a paper towel to get rid of extra moisture. Measure out the salt, white pepper, onion powder, and the mayo.
- Once the eggs are cool, carefully peel them. Rinse any remaining shells off under cold running water, then use a paper towel to dry the outside.
- Cut each egg lengthwise into eighths, then turn the slices and chop into smaller pieces.
- Add celery, spices, and mayo and stir well to combine, then adjust seasonings to taste. This is a good place to stop if you want to make this in advance. Just cover it, and store in the fridge.
Assembling the Sandwiches
- Slice the croissant in half lengthwise. Spread the egg salad on the bottom half. Scatter the watercress on top and put on the top half of the croissant.
- Serve immediately. Any leftover egg salad should be covered and refrigerated.
Video
Notes
- Don't want your eggs to crack when placing in the boiling water? Let them sit out of the fridge for 5 minutes or so, or run them under lukewarm water to get the chill off.
- Use a metal skimmer or a large slotted spoon to get the eggs out of the water.
- Use an egg steamer to cook the eggs if you have one; steamed eggs are even easier to peel than boiled ones.
- Once the eggs have cooled in the ice bath for a minute or two and are cool enough to touch, crack their shells and place them back in the water and wait until the eggs are mostly cool before peeling. This will help the shells slide right off.
- Want the quickest way to chop eggs? Place a wire cooling rack over a bowl, then press the peeled hard-boiled eggs through the squares of the cooling rack.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Alex
The mayonnaise makes the egg salad cool and creamy. The celery has some crunch and adds some flavor. The soft eggs and spices go well with the creamy mayonnaise.
Emma
Eggs and mayo are such a great combination! I love the crunch of the celery, too.
Beth
These egg salad sandwiches are so awesome! I love egg salad, and this recipe combines the fluffy delicateness of croissants 🥐 with the creamy texture of egg salad. Absolutely deserves a five star rating.
Emma
Croissants and egg salad are such an epic combination! Thanks for your kind words, Beth.