Classic Egg Salad Sandwich: an easy recipe for this simple, low carb salad served with a traditional English ingredient. |

Classic Egg Salad Sandwich

  • Author: Brooke
  • Prep Time: 50 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 8 sandwiches 1x


This classic egg salad sandwich recipe is easy and creamy.  It’s the perfect old fashioned recipe for kids, a party, or a picnic.  Learn how to make a simple egg salad with mayo and celery, and enjoy it for lunch or a light dinner.



  • 12 hard boiled eggs, finely chopped
  • 1 tablespoon celery, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon white pepper
  • 1/2 cup full-fat mayo, such as Duke’s
  • 1 cup watercress, lightly packed
  • 8 croissants


Making the Egg Salad

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cut each egg lengthwise into eighths, then turn the slices and chop into smaller pieces.
  6. 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

  1. 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.
  2. Serve immediately.  Any leftover egg salad should be covered and refrigerated.


  • Run the eggs under lukewarm water first to get the chill off so they don’t crack in the boiling water.
  • Get the eggs out of the water with a large metal skimmer or a large slotted spoon.
  • The temperature isn’t consistent in the fridge door, so don’t store your eggs there.
  • Category: Sandwich
  • Method: Chopped
  • Cuisine: American

Keywords: classic egg salad recipe, classic egg salad sandwich

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