Deluxe Egg Salad Sandwich starts with the basics, mayo, mustard, eggs, salt and pepper and then gets a crunch overload with extra celery and green onions. Add in strips of crispy bacon and fresh spinach. And layer it all inside a light, buttery croissant and you’ve got a sandwich worthy of the title deluxe and one you won’t soon forget.
Before I moved down south, I worked part-time at a little grocery store called, The Place, true story. It’s name really is the Place. It’s the perks or maybe quirks of small town living. We call the movies, the show, if you’re going to the states, we say “going across”, and the Place is where you get groceries, obviously!
The Place has an in-house bakery and the early morning shift always made me so hungry. There is nothing like the smell of fresh bread to make your stomach growl. Luckily, the deli, kept me well fed. There was always delicious food on the shelves to to satisfy those hunger pangs. Veggie pizza, trays of kielbasa and cheese and egg salad sandwiches. When I was home, visiting, I popped in to grab a few ingredients I needed to make Milky Way Rice Krispies Squares.
As I walked by the deli, I took a quick look for egg salad, but someone had beat me to them! Gone! Not one sandwich in sight. I was disappointed at first, but it prompted me to whip up my own version. And now, I can indulge on this classic turned deluxe sandwich anytime of day and I don’t have to travel to Canada to get it.
How to make Deluxe Egg Salad Sandwich
Start by hard boiling the eggs. The way I’ve found that works the best, is to place the eggs in a pot. Fill that pot with cold water to about one inch above the eggs. Heat the pot to a rolling boil. Remove from the heat, cover with a lid and then let it sit for 10 minutes and then place the eggs into an ice bath. Peel the eggs when they’ve cooled.
The perfectionist in me takes over with these sandwiches. I use my egg slicer and rotate the egg multiple ways so I get perfect little squares. If you want to do it my way. I’ve found if you slice the egg while it’s laying in the slicer horizontally first, then carefully turn the egg so it’s laying vertically in the slicer, slice and then roll the egg to the side about 90 degrees and slice again. Voila, tiny egg squares.
Seriously, though, if that seems like too much work, just mash it with a fork. I don’t think egg salad is suppose to be pretty. It’s whole purpose is to be eaten, devoured, in fact! A sandwich that fills you up!
Mash the eggs to smithereens or perfectly cut them, like me and then, mix in the mayo and mustard. Add the salt and pepper to your taste. Finally, stir in the finely chopped celery and sliced green onion until everything is combined. Split four croissants in half and smear both sides with butter. Add a layer of spinach and four slices of crispy bacon. Then top with a generous helping of the egg salad mixture and cover with the top half of the croissant.
We put these sandwiches on croissants, for the first time, as part of our sons first birthday celebration. He had an under water theme and the croissants made for a perfect crab shape. If you’d like to see more from his birthday party, click here. Needless to say, they were a hit. Everyone loved the idea of the croissants. The hearty filling paired with everyone’s favourite bacon and spinach against the light buttery layers of the croissant really takes this sandwich from plain to deluxe. I’m sure you’ll agree.
If you love this Deluxe Egg Salad Sandwich, check out these other delicious sandwich recipes, I’m sure they’ll hit the spot:
If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
Want more? Subscribe to Candy Jar Chronicles to be amongst the first to know about new content, delivered right into your inbox! To subscribe please enter your email in the subscription box located on the right hand side of this page and press subscribe.
Deluxe Egg Salad Sandwich
Deluxe Egg Salad Sandwiches is a gem. This egg salad starts with the traditional recipe but then gets a crunch overload with extra celery and green onion. It's a tasty, superb meal made better only by serving it on a croissant
INGREDIENTS
- 8 eggs, large, hardboiled
- 3/4 cup mayonnaise
- 1 tbsp mustard
- 2 stalks celery, diced fine
- 2 green onion, tops, sliced fine
- 1/2 tsp pepper, fresh ground
- 1/4 tsp salt
- 4 croissants, sliced in half
- butter
- 12 slices bacon, fried crispy, optional
- 1/2 cup spinach leaves, optional
INSTRUCTIONS
-
Hard boil the eggs. Place the eggs in a large pot covered with one inch of cold water. Heat the water to a rolling boil. Remove from heat and cover with lid. Let sit for ten minutes. Then transfer the eggs to an ice bath.
-
Once cool, peel the eggs and using a slicer, cut into small squares, or mash with a fork. Mix in mayonnaise and mustard, celery and green onions. Season with salt and pepper.
-
Split croissants in half and butter each half with as much butter as you prefer. Spread a generous helping on each croissant. Garnish however you like best. I added bacon and spinach.