Egg Salad Croissant Sandwich

There’s something undeniably comforting about a perfectly crafted egg salad, especially when paired with a buttery croissant. This version elevates the classic with a touch of tang from sour cream and the distinctive richness of Kewpie mayonnaise, creating a creamy yet light filling. The jammy eggs, with their slightly soft yolks, offer a luxurious texture that pairs beautifully with the delicate flakiness of a croissant, making it an ideal option for brunch or a light lunch.

A dash of Dijon mustard, a hint of lemon juice, and a sprinkle of sugar bring balance to the dish, while micro greens add a fresh, peppery bite. The combination is simple yet sophisticated, and the croissant provides the perfect base for this flavorful egg salad. Whether enjoyed at home or packed for a picnic, this recipe is sure to impress with its blend of texture and taste.

Egg Salad Croissant Ingredients

• 4 eggs, jammy hard boiled (place eggs in boiling water for 7 minutes and 40 seconds. Immediately transfer the eggs to a bowl filled with ice water)

• 1 1/2 Tablespoons sour cream

• 1 1/2 Tablespoons kewpie mayonnaise

• 1 teaspoon dijon mustard

• 1 teaspoon lemon juice

• 1/4 teaspoon sugar

• salt and pepper to taste

• 1 croissant

• micro greens

Egg Salad Croissant Instruction

• Peel and dice the eggs and add into a medium mixing bowl

• add sour cream, mayo, mustard, lemon juice, sugar, salt and pepper to the eggs and mix until all ingredients are incorporated

• cut your croissant lengthwise and generously spread the egg salad onto one side. Top of with micro greens and enjoy!