Egg Salad Sandwich


  • 6 Eggs, hard boiled and chopped
  • ⅓ Cup Mayonnaise
  • ¼ Cup Purple Onion, finely diced
  • 2 Tablespoons Dijon Mustard
  • 1 Tablespoon Capers
  • ⅛ Teaspoon Black Pepper
  • Pinch Sea Salt
  • 4 Croissants, for serving


  1. Boil the eggs, peel them, and chop them into small pieces. Set them aside while you prep the other ingredients.
  2. Place the chopped eggs in a large bowl. Use a fork or potato masher to smash the eggs to the desired consistency.
  3. Add the mayonnaise, onion, Dijon mustard, capers, salt, and pepper. Stir to combine. Taste, and adjust ingredients if desired.
  4. Place the egg salad in the refrigerator for at least 30 minutes then serve on croissants, bread, or buns. Store leftovers in the refrigerator for up to 3 days.