Sep 21 2026
Restaurants›Blacksmith Bakery Fort Langley›Egg Salad Croissant Recipe

Egg Salad Croissant Recipe

Inspired by Blacksmith Bakery Fort Langley
Time40m
Serves4

Egg, celery, red onion, dry mustard, lettuce

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Ingredients

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Egg Salad

Assembly

Method

Egg Salad

  1. 1

    Hard-boil the eggs

    Place eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch. Bring water to a rolling boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 10 minutes for fully set yolks.

  2. 2

    Cool and peel

    After 10 minutes, transfer eggs to a bowl of ice water and let sit 5 minutes to stop cooking. Gently crack and peel shells under running water, then pat eggs dry.

  3. 3

    Chop the eggs

    Roughly chop eggs to your desired texture: for classic egg salad, chop into 1/4- to 1/2-inch pieces. Place chopped eggs in a medium mixing bowl.

  4. 4

    Prepare mix-ins

    Add finely diced celery and very finely diced red onion to the bowl with the eggs. If you prefer a milder onion flavor, rinse the diced red onion under cold water and drain before adding.

  5. 5

    Make dressing and combine

    In a small bowl, whisk together mayonnaise, Greek yogurt (if using), dry mustard, lemon juice, salt, and black pepper until smooth. Pour dressing over eggs and mix gently until evenly coated. Fold in minced chives or parsley, if using. Taste and adjust seasoning (add more salt, pepper, or lemon juice as needed).

Assembly

  1. 6

    Prepare croissants

    If you prefer warm croissants, slice each croissant in half horizontally. Lightly butter cut sides and place cut-side down in a skillet over medium heat or under a broiler for 1–2 minutes until golden and slightly crisp. Alternatively, serve croissants at room temperature.

  2. 7

    Assemble sandwiches

    Place a lettuce leaf on the bottom half of each croissant. Spoon about 1/2 cup of egg salad onto the lettuce for each sandwich (adjust quantity to preference). Top with the croissant top and press gently. Sprinkle with additional cracked black pepper to taste.

  3. 8

    Serve

    Serve immediately. Leftover egg salad can be stored in an airtight container in the refrigerator for up to 3 days; keep croissants separate and assemble just before serving to maintain flakiness.

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