Go Back
+ servings
three egg salad sandwiches on croissants
Print Recipe
5 from 1 vote

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.
Prep Time50 mins
Cook Time10 mins
Total Time1 hr
Course: Sandwich
Cuisine: American
Keyword: classic egg salad recipe, classic egg salad sandwich, egg sandwich spread
Servings: 8 sandwiches
Calories: 444kcal
Author: Brooke


  • 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


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.


  • 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.


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