Creamy Egg Salad Croissant
There’s something timeless about a great egg salad sandwich, but this version takes it to another level. Fluffy toasted croissants replace ordinary bread, creating buttery layers that practically melt with every bite. The egg salad is rich, creamy, and packed with flavor from Japanese mayo, Dijon mustard, fresh chives, and shallots, giving this classic just the right balance of richness and freshness. The real surprise is hidden right in the center. A perfectly jammy egg adds a silky, golden yolk that spills into the creamy egg salad, creating an extra layer of texture and flavor that makes every bite unforgettable. If you're looking for a sandwich that feels both comforting and a little luxurious, this Egg Salad Croissant is exactly what you need. It's creamy, buttery, satisfying, and proof that a few thoughtful upgrades can turn a familiar favorite into something truly special.
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!