Go Back
Print

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

Course Main Course
Cuisine American
Keyword cold pastrami sandwich, croissants, egg salad
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 sandwiches

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

  1. 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.

  2. 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.

  3. 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.