Here’s a simple and delicious Egg Mayo Croissant Sandwich recipe — perfect for breakfast, brunch, or a light lunch.
Egg Mayo Croissant Sandwich
Ingredients
- 2–3 large eggs
- 2 tablespoons mayonnaise (adjust to taste)
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper, to taste
- 1 tablespoon fresh chives or parsley, chopped (optional)
- 2 croissants, split
- Lettuce leaves, tomato slices, or avocado (optional)
Instructions
1. Cook the eggs
- Place eggs in a small saucepan and cover with water.
- Bring to a boil, then reduce heat and simmer 9–12 minutes for hard-boiled eggs.
- Drain and place eggs in cold water for a few minutes.
- Peel and chop the eggs coarsely.
2. Make the egg mayo filling
- In a bowl, mash chopped eggs with a fork.
- Stir in mayonnaise, mustard (if using), salt, pepper, and herbs. Mix until creamy but still slightly chunky.
3. Assemble the sandwiches
- Split croissants in half horizontally.
- Layer lettuce, tomato, or avocado if desired.
- Spread egg mayo generously on the bottom half of each croissant.
- Top with the other croissant half and press gently.
4. Serve
- Serve immediately, or wrap tightly for a portable sandwich.
Tips
- For extra flavor, add a sprinkle of paprika or a few dashes of hot sauce to the egg mayo.
- Toast the croissants lightly for a warm, slightly crispy texture.
- You can mix in a little finely chopped celery or red onion for added crunch.
I can also give a quick 5-minute version using pre-boiled eggs or store-bought egg salad if you want a super fast breakfast option.
