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Egg Salad Sandwich on Croissants with Bacon and Cheddar Recipe

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This creamy and flavorful Egg Salad Sandwich recipe combines mashed eggs, cream cheese, mayonnaise, chives, and cheddar cheese, served on buttery croissants for a delicious and satisfying meal perfect for breakfast, lunch, or a quick snack.

Ingredients

Egg Salad Mixture

  • 4 ounces cream cheese
  • 3 tablespoons mayonnaise
  • 2 tablespoons chives, finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon fresh cracked black pepper
  • 6 hard-boiled eggs
  • ¼ cup shredded cheddar cheese

Sandwich Assembly

  • 6 croissants
  • Fresh spinach leaves for serving

Instructions

  1. Make the Cream Cheese Mixture: In a small bowl, combine the cream cheese, mayonnaise, chopped chives, salt, and fresh cracked pepper. Use a fork or whisk to thoroughly mash and blend these ingredients until smooth and creamy.
  2. Mash the Eggs: Place the hard-boiled eggs in a large bowl. Using a pastry cutter or fork, mash the eggs until they reach a slightly chunky, spreadable consistency. (Note: The recipe mentions bacon in the instructions, but it is not listed in ingredients, so bacon is omitted or can be added if desired.)
  3. Combine Ingredients: Add the shredded cheddar cheese and the cream cheese mixture to the mashed eggs. Mix gently but thoroughly until all ingredients are evenly combined and the eggs are well-coated with the creamy mixture.
  4. Assemble Sandwiches: Slice the croissants horizontally. Layer fresh spinach leaves on the bottom half of each croissant, then spoon a generous amount of the egg salad mixture on top. Close the sandwiches with the top halves of the croissants.
  5. Serve and Enjoy: Serve the egg salad sandwiches immediately, or cover and chill until ready to eat. These sandwiches make a great quick meal or picnic option.

Notes

  • If preferred, crispy cooked bacon can be added to the egg salad for extra flavor; be sure to include it in the ingredients.
  • For a lighter option, use low-fat mayonnaise and reduced-fat cream cheese.
  • Hard-boil the eggs in advance to save time.
  • Spinach can be substituted with lettuce or other greens as desired.
  • These sandwiches are best enjoyed fresh but can be stored in the refrigerator for up to 2 days.

Find it online: https://cookedbysarah.com/egg-salad-sandwich-on-croissants-with-cheddar-recipe/