Creamy Egg Salad Stuffed in a Golden Croissant
If there’s one thing I love, it’s taking a classic recipe and giving it a little extra love. Egg salad has always been one of those comfort foods that’s simple, affordable, and incredibly satisfying. But instead of serving it between two slices of bread, we’re piling it onto buttery toasted croissants and hiding a perfectly jammy egg right in the center.
The combination is unreal. The croissant is light, flaky, and buttery, while the egg salad is creamy thanks to Japanese mayo, Dijon mustard, fresh shallots, and chives. Then comes the best part. Slice into the sandwich and you’ll find a jammy egg with a rich golden yolk that slowly blends into the egg salad, making every bite even creamier than the last.
Whether you’re making brunch for friends, meal prepping lunches for the week, or simply craving something comforting that comes together with everyday ingredients, this sandwich checks every box. It feels elevated without requiring much extra work, and once you make it this way, it’s hard to go back.
Why You’ll Love This Recipe
- Rich, creamy egg salad with incredible flavor
- The jammy egg creates an unforgettable center
- Flaky toasted croissants make every bite buttery and tender
- Perfect for breakfast, brunch, lunch, or meal prep
- Easy to customize with your favorite herbs or seasonings
- Ready with simple pantry and refrigerator staples
Ingredients You’ll Need
Egg Salad
- Large eggs
- Japanese mayonnaise
- Shallots
- Fresh chives
- Dijon mustard
- Onion powder
- Garlic powder
- Black pepper
- Salt
Sandwich
- Croissants
Garnish
- Fresh chives
How to Make an Egg Salad Croissant
Step 1: Cook the Eggs
Bring a large pot of water to a gentle boil. Carefully lower the room-temperature eggs into the water.
Remove a few eggs after about 6 minutes and immediately transfer them to an ice bath. These will become your jammy eggs.
Continue cooking the remaining eggs until the 12-minute mark for perfectly hard-boiled eggs. Transfer them to the ice bath and peel once cooled.
Step 2: Make the Egg Salad
Separate the yolks from the hard-boiled eggs.
Roughly chop the egg whites and place them into a mixing bowl.
Add the yolks, Japanese mayo, Dijon mustard, chopped shallots, chives, onion powder, garlic powder, black pepper, and salt.
Mash the yolks while mixing until the egg salad becomes creamy while still leaving some texture from the chopped egg whites.
Step 3: Toast the Croissants
Slice the croissants in half and toast until lightly golden and crisp.
Step 4: Assemble
Spread a generous layer of egg salad onto the bottom croissant.
Place one jammy egg directly in the center.
Cover with another spoonful of egg salad before finishing with fresh chopped chives.
Top with the toasted croissant and serve immediately.
Tips for the Best Egg Salad
- Start with room-temperature eggs to help prevent cracking.
- Japanese mayonnaise gives the salad a richer, creamier flavor than traditional mayo.
- Don’t overmix. Keeping small pieces of egg white adds great texture.
- Toasting the croissants prevents them from becoming soggy while adding a delicious buttery crunch.
- Chill the egg salad before assembling for even better flavor.
Variations
Want to make it your own? Try adding:
- Crispy bacon
- Avocado slices
- Everything bagel seasoning
- Fresh dill
- Pickled onions
- Sliced tomatoes
- Baby arugula
- A drizzle of hot honey for a sweet and spicy twist
Storage
Store the egg salad in an airtight container in the refrigerator for up to 3 days.
Keep the croissants separate until you’re ready to assemble so they stay flaky.
Jammy eggs are best enjoyed fresh but can also be refrigerated for up to 2 days before serving.
Frequently Asked Questions
Can I make the egg salad ahead of time?
Absolutely. In fact, it tastes even better after chilling for a few hours.
Can I use regular mayonnaise?
Yes, but Japanese mayonnaise creates a richer, slightly sweeter flavor that really elevates the sandwich.
Can I skip the jammy egg?
You can, but it truly makes this sandwich special. That rich, runny yolk creates an extra creamy center that takes every bite to another level.
Final Thoughts
Some recipes don’t need a complete makeover. They just need one great idea. Adding a jammy egg to a classic egg salad croissant transforms a familiar favorite into something that feels bakery-worthy while still being incredibly easy to make at home.
Whether you’re serving brunch, packing lunch, or simply treating yourself, this is one sandwich you’ll find yourself making again and again.
Creamy Egg Salad Croissant
Ingredients
- 4 croissants sliced and toasted
Egg Salad & Jammy Egg
- 12 large eggs room temperature
- 1/2 cup Japanese mayo
- 1/4 cup shallots chopped
- 2 tbsp chives minced
- 1 tbsp Dijon mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- Salt to taste
Garnish
- Chives chopped
Instructions
Egg Salad & Jammy Egg
- Bring a large pot of water to a slow boil. Slowly lower the large eggs into the water as gently as possible. Doing this, plus bringing the eggs to room temperature, will help to prevent cracking.
- For the jammy runny egg, let a few of the eggs boil for just about 6 minutes. Remove and place the eggs into an ice bath to stop the cooking period. Using a spoon, crack and remove the eggshell to reveal an egg that has a cooked outer that bounces back with a light squeeze. Set aside in the fridge until you’re ready to assemble the sandwiches.
- Continue cooking the remaining eggs until the 12-minute mark to assure a hard boil. Once the time is reached, transfer them to an ice bath as well. Also, use a spoon to crack and remove the shells. These eggs will be much firmer to the touch.
- Cut the hard-boiled eggs and separate the cooked yolk from the outer egg white. Give the cooked egg whites a rough chop and add them to a bowl with the cooked yolks.
- To the same boil, add shallots, Dijon mustard, onion powder, garlic powder, black pepper, and Japanese mayo. Mixing together, making sure to mash the cooked yolks in the process. Season with salt to taste.
Assemble
- To the bottom half, add a layer of the egg salad. Then, add one of the jammy eggs to the center, followed by more of the egg salad. Finish with chives and the toasted top croissant. Enjoy!
