Curried Egg Salad Croissant Sandwiches

Because curried egg salad felt like the right recipe to kick off the new year!

OKAY. You caught me. What was supposed to be the first recipe of the year was going to be a casserole, but it FLAWPED. (which is “flopped”, but in southern speak.) I’m only letting you know about this failure because a whopping percentage of none of you asked about it.

But! For those of you who still don’t care, I’m going to rework it next week because I DO NOT SEE QUITTERS IN THIS SPACE. (I’m using my best mom voice right now.)

Curried egg salad!

Oh, first: my next batch of recipes are all going to be ten ingredients or less. More like seven ingredients. Perhaps eight at times. Maybe even six. And you know what, we’re starting with this one.

Curried egg salad! (are you excited yet?)

You know I love a good egg salad. I think playing around with egg salad is one of life’s greatest offerings. (yes I need human friends.) It’s got to have creaminess. It’s got to have tang. It’s got to have texture. Speaking of, are you in the chunky camp or the velvety smooth camp? Or somewhere in between? I’m somewhere in between, which is somewhat at odds with my personality, but I’m dealing.

For this curried egg salad, there’s only one thing I ask of you. Get good curry powder. I know curry powder flavors range, depending on what’s in them. Smell them if you can. Go to a spice shop and sniff (but don’t get your nose on the jar, we are in a pandemic, ya know) different powders and get something rich and complex. I didn’t do that for this recipe, but I have in the past so it still counts? Don’t answer that. (this is what I used)

Get your eggs hard boiled and chopped. I went a little rugged with my chopping, but go mince-y-like, if y’awnt.

Then you violently dump everything in a bowl, along with a pinch of salt, and then stand back at look at what you just did.

Oh! Quick note – I said pickle juice in the ingredient list up there, which is probably going to be the most accessible acid in your fridge. (We’re starting a band called Acid In Your Fridge), but what I actually used was pepperoncini juice. I have a jar of pepperoncinis that I used for these roast beef sandwiches. I truly love peppers on er’thang, and that tangy juice is sublime in this egg salad. Use whatever vinegary juice you have in the fridge and we’ll call it a success, okay?

Mix her up. Taste it. Need anything? Another tsp pickle juice? More salt? If you love dijon in your egg salad, shoooooo, add some in.

Also I’m die hard when it comes to chives in egg salad. Are you the same? I knew we understood each other.

And since we’re going full monte today, let’s pile this savory delicious mess into croissants. Toast them if you need to feel fancy! Which obviously we do. The flaky warmth meets the soothing cool, are you kidding? This is not to be messed around with.

And if croissants aren’t your thing (weirdo), slap this on any grainy bread you dig! Go bonkers.

I garnished with thinly sliced radishes and baby spring greens because we sometimes just need that life boost.

The curry flavor is so tantalizing in this, you don’t even know. And we didn’t weigh the salad down with loads of mayonnaise. While it’s still creamy, the chopped eggs hold up to the light, tangy coating and it’s just divine.

I want to scream all of that, but I’m restraining myself, for both our sake. Sakes. Sake.

Maybe it’s tea time. Maybe it’s lunch. Maybe it’s a Saturday treat with your future garden planning notes spread out over the table and a cozy winter novel for right after. Look, this is your life. Just make sure you add curried egg salad to it, okay?

I knew we understood each other.

Curried Egg Salad Croissant Sandwiches
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  • 6 eggs, hard boiled and chopped
  • 3 Tbs. mayonnaise
  • 2 tsp curry powder
  • 2 Tbs. chopped chives
  • 1 Tbs. minced red onion
  • 2 Tbs. pickle juice (or pepperoncini juice)
  • Thinly sliced radishes, for garnish
  • Spring greens, for garnish
  • 3 croissants, lightly toasted


  1. In a large bowl, combine the chopped eggs, mayo, curry powder, chives, red onion, pickle juice, and a pinch of salt. Using a spoon, stir everything together until smooth. Taste it. If you need to add more mayo or juice or salt, go right ahead. Get that mess to your liking.
  2. Pile the curried egg salad into toasted croissants, and garnish with thinly sliced radishes and baby spring greens. Serve immediately!
  3. Makes three sandwiches. (You can also put this salad on any grainy bread you prefer. This is your life.)

Like, I’m adding this to my own meal plan. Is that normal?

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20 Responses to Curried Egg Salad Croissant Sandwiches

  1. Darcy January 12, 2021 at 9:56 am #
    Yum! My favorite vessel to enjoy egg salad on is a Wheat Thin. Soooo good and we eat it like a dip that way. PS - I’m in the chunky boat; love mine with a ton of thinly sliced celery. I’ve never put curry in though so that’s happening stat!
    • Bev Weidner January 13, 2021 at 9:07 am #
      I DO love a good Wheat Thin. But Triscuits hold supreme for me! :) AND YES on the celery, gosh yes.
  2. Emma Grimes January 12, 2021 at 10:15 am #
    Bev, everything you make looks delicious (even if I don't think I'd try it). Thank you for your zany style. You almost always make me smile if not chuckle. God bless you and yours!
  3. Bennette January 12, 2021 at 11:09 am #
    So, not only do I have to try curried egg salad, but.... Curried deviled eggs! Because if one is good then.... Thanks! You make me laugh ?
  4. Trisha F January 12, 2021 at 11:32 am #
    You know I love a good egg salad, friend!! YUM! XO
    • Bev Weidner January 13, 2021 at 9:06 am #
      I dooooo! I can't wait until our park egg salad dates again. :)
  5. Jennifer C. January 12, 2021 at 5:15 pm #
    I'm a quitter. #dryjanuary
    • Bev Weidner January 13, 2021 at 9:06 am #
      Girl, I've been so close. I'll need a good mocktail come next Wednesday!
  6. tetris January 12, 2021 at 10:57 pm #
    ​Really I appreciate the effort you made to share the knowledge. The topic here I found was really effective to the topic which I was researching for a long time.
  7. Leslie January 13, 2021 at 8:11 am #
    Oh my stars... I followed your advice and toasted my croissant for the first time ever. I can't describe the pure happiness that happened when I tasted it. Thanks for changing my life Bev. Also send me some bigger sweatpants. Thanks!
    • Bev Weidner January 13, 2021 at 9:05 am #
      Hahahah! I'm SO glad you loved it toasted. Such a world of difference. (and yes, this is why I run on my treadmill 2342942 a week.;))
  8. Shirley S. Pennebaker January 20, 2021 at 8:55 pm #
    Croissant sandwiches my all-time favorite. I was looking for their recipe for many days and with the help of this blog. I got to know about it as they can check edubirdie service to manage the task. Keep sharing such kind of amazing recipes with us to let us know and practice them at the home.
  9. Kelly February 3, 2021 at 10:51 am #
    Made this and can not stop eating it! Love the addition of the curry.
  10. dailynews June 13, 2021 at 12:28 pm #
    is and can not stop eating it! Love the addition of the curry.
  11. dailyuknewspost news June 15, 2021 at 2:36 am #
    ot stop eating it! Love the addition of the curry.ot stop eating it! Love the addition of the curry.
  12. dailyusnews June 15, 2021 at 2:43 am #
  13. dailyusnews June 15, 2021 at 6:00 am #
    more getting news
  14. dailyuknewspost June 15, 2021 at 6:02 am #

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