Egg Sandwich Spread
This classic egg sandwich spread 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.
Servings: 8 sandwiches
Calories: 444kcal
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.
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: 1sandwich | Calories: 444kcal | Carbohydrates: 27g | Protein: 14g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 324mg | Sodium: 551mg | Potassium: 183mg | Fiber: 2g | Sugar: 7g | Vitamin A: 963IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 2mg
