Egg Salad Sandwiches

Kids may run to the lunch table when they find out this popular sandwich is on the menu. It's also ideal for the vegetarian diet.

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  • 4 hard-cooked eggs, chopped
  • 2 tablespoons sweet or dill pickle relish
  • 2 tablespoons finely chopped red sweet pepper
  • 1/4 cup mayonnaise or salad dressing
  • 1 1/2 teaspoons yellow mustard
  • 4 croissants, split
  • 4 leaves red-tipped leaf lettuce
  • 4 - 8 slices Colby and Monterey Jack cheese or cheddar cheese (4 to 8 ounce)
For egg salad, in a medium bowl stir together eggs, pickle relish, sweet pepper, mayonnaise, and mustard. If desired, cover and chill for up to 6 hours.
To assemble sandwiches, layer the bottom halves of the croissants with lettuce leaves. Spread egg salad over lettuce; top with 1 or 2 cheese slices. Add top halves of croissants. If necessary, use wooden toothpicks to secure sandwiches. Makes 4 sandwiches.


  • Curried Egg Salad:

    Add 1/2 to 1 teaspoon curry powder to the egg salad. Cover and chill for 2 to 6 hours.


  • Honey-Dill Egg Salad:

    Substitute honey mustard for yellow mustard and add 1 teaspoon dried dillweed to the egg salad.


  • Egg Salad Wraps:

    Prepare egg salad as directed. Substitute four 8-inch flour tortillas for croissants. Lay lettuce leaves on tortillas; top with egg salad and roll up.

nutrition information

Per Serving: cal. (kcal) 451, Fat, total (g) 31, chol. (mg) 261, sat. fat (g) 12, carb. (g) 30, fiber (g) 2, pro. (g) 13, sodium (mg) 695, Potassium (mg) 177, calcium (mg) 101, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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