Egg Salad Sandwich
This egg salad sandwich recipe hits the top of the list by boasting two different kinds of cheese, bacon, and chives. The tangy, crunchy flavor is irresistible and makes it a sure-to-be family favorite.
Ingredients
- 6 hard-boiled eggs
- 2 tablespoons chives
- ¼ cup shredded cheddar
- 3 tablespoons mayonnaise
- ½ teaspoon salt
- ¼ teaspoon fresh cracked pepper
- 4 ounces cream cheese
- 4 pieces cooked bacon
- 6 croissants
Instructions
- In a small bowl, mash together the cream cheese, mayo, chives, salt, and pepper.
- In a large bowl, use a pastry cutter to mash up eggs. Finely chop the bacon and add it to the eggs.
- Add the shredded cheddar and cream cheese mixture to eggs and bacon. Mix together until everything is mixed really well and the eggs are covered in cream cheese.
- Serve on croissants with spinach.
Notes
- For a different flavor experience, try adding avocado or 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 if you are making this recipe to eat right away, you can make your eggs ahead of time to save a bit of prep time once you are ready to make your egg salad.
- A potato masher works well if you don’t have a pastry cutter to mash up your eggs.
- For an extra yummy option, toast your croissant or bread before adding the egg mixture.