Description

This isn’t your ordinary egg salad! Our creamy version combines cream cheese and mayo for ultimate richness, while sharp cheddar adds flavor depth and crispy bacon provides irresistible texture in every bite. Served on buttery croissants with fresh spinach, this 15-minute recipe transforms a classic into a cafe-worthy lunch that’s perfect for everything from quick weekday meals to elegant gatherings. The double cheese approach creates a velvety base that perfectly complements the eggs.

Ingredients

Scale

4 ounces cream cheese, softened
3 tablespoons mayonnaise
2 tablespoons fresh chives, finely chopped
½ teaspoon salt
¼ teaspoon fresh cracked black pepper
6 hard-boiled eggs, peeled
4 pieces cooked bacon, cooled and crispy
¼ cup shredded cheddar cheese
6 croissants, split
Fresh spinach leaves for serving

Instructions

In a small bowl, mash together the cream cheese, mayo, chives, salt, and pepper until smooth and well blended.
In a large bowl, use a pastry cutter or potato masher to chop the eggs to your preferred texture.
Finely chop the bacon and add it to the mashed eggs.
Add the shredded cheddar cheese to the egg and bacon mixture.
Add the cream cheese mixture to the eggs and gently fold everything together until well combined and evenly coated.
Split the croissants horizontally, being careful not to separate them completely.
Line the bottom half of each croissant with fresh spinach leaves.
Scoop approximately ⅓ cup of egg salad mixture onto each prepared croissant.
Close the sandwiches with the top halves of the croissants and serve immediately.

Notes

For a different flavor experience, try adding diced avocado or sweet pickle relish to your egg salad.
Hard-boiled eggs in their shell will last in the fridge for about a week. Peeled eggs will last about 2 days, so you can make your eggs ahead of time to save prep time.
A potato masher works well if you don’t have a pastry cutter to mash up your eggs.
For an extra delicious option, lightly toast your croissant before adding the egg mixture.
For perfectly cooked hard-boiled eggs: place eggs in cold water, bring to a boil, remove from heat, cover and let sit for 10 minutes, then transfer to an ice bath.
The egg salad can be made up to 24 hours ahead and stored in the refrigerator, but wait to assemble sandwiches until ready to serve.

Prep Time: 15 minutes
Cook Time: -
Category: Lunch
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 504
Calories: 8g
Sugar: 706mg
Sodium: 36g
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 1g
Carbohydrates: 28g
Fiber: 2g
Protein: 15g
Cholesterol: 261mg

Keywords: egg salad sandwich, bacon egg salad, creamy egg salad, croissant sandwich, cheddar egg salad, cream cheese egg salad, easy lunch recipe, quick sandwich recipe