Shrimp Salad Sandwich Recipe

Cook the eggs

Place the 2 large eggs in a small saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook for 9 minutes for hard-cooked yolks. Immediately transfer eggs to a bowl of ice water and chill for 5 minutes. Peel and set aside.

Prepare shrimp

If shrimp are not already cooked, poach them: bring a small pot of water with a pinch of salt and a half lemon (optional) to a simmer. Add shrimp and cook until opaque and just firm, about 2–3 minutes depending on size. Drain and chill. If using pre-cooked shrimp, ensure they are thawed, drained, and patted dry.

Chop ingredients

Roughly chop the cooked shrimp into bite-sized pieces (about 1/2-inch pieces). Finely chop the peeled hard-boiled eggs. Thinly slice the green onions (white and green parts). Finely dice the celery stalk. Chop the fresh dill or parsley finely.

Mix dressing and combine

In a medium bowl, combine 3 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp fresh lemon juice, and the optional 2 drops hot sauce. Add the chopped shrimp, chopped eggs, sliced green onions, diced celery, and chopped dill. Season with 1 tsp salt and 1 tsp black pepper. Stir gently until ingredients are evenly coated. Taste and adjust seasoning with more lemon, salt, or pepper as needed.

Chill (optional)

Cover the bowl and refrigerate the shrimp-egg mixture for 20–30 minutes to let flavors meld. If short on time, you can assemble immediately.

Prepare the croissants: if desired, warm the croissants in a 350°F (175°C) oven for 5 minutes to lightly toast and refresh them. Split each croissant horizontally.

Butter the croissants lightly with 1 tsp softened butter if using. Place two lettuce leaves on the bottom half of each croissant to act as a moisture barrier and add crunch.

Spoon the shrimp-and-egg salad onto the prepared croissant bottoms, dividing the mixture evenly between the two croissants (about half the mixture per croissant). Mound slightly but avoid overfilling so the sandwich can be closed.

Top with the croissant tops, press gently, and cut each sandwich in half if desired. Garnish with a lemon slice or serve lemon wedges alongside for squeezing.

Serve immediately. Leftover filling can be stored in an airtight container in the refrigerator for up to 2 days; croissants are best consumed the same day.