Egg Salad Croissants: An Amazing Ultimate Recipe

Why You’ll Love This Recipe

Egg Salad Croissants are a fantastic combination of creamy, tangy, and herb-infused egg salad nestled in a soft, buttery croissant. This easy-to-make dish is perfect for any occasion, whether you’re entertaining guests or just looking for a quick and delicious meal. The fresh chives and optional dill add depth to the egg salad, while the croissant provides a flaky contrast. It’s a simple yet indulgent recipe that brings comfort and flavor in every bite.

Ingredients

• 4 large eggs
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh dill, chopped (optional)
• 4 croissants
• Lettuce leaves (optional, for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Boil the Eggs:
   Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 10-12 minutes.
2. Cool the Eggs:
   After the eggs have sat for the allotted time, drain the hot water and transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for about 5 minutes.
3. Peel the Eggs:
   Once the eggs are cool, gently crack the eggs and peel them under running water to make peeling easier.
4. Chop the Eggs:
   Chop the peeled eggs into small pieces and transfer them to a mixing bowl.
5. Make the Dressing:
   To the chopped eggs, add mayonnaise, Dijon mustard, salt, pepper, chives, and dill (if using). Mix gently until well combined, but keep the texture chunky.
6. Prepare the Croissants:
   Slice the croissants in half lengthwise, leaving one side intact if you prefer less spillage while serving.
7. Fill the Croissants:
   Spoon the egg salad generously into each croissant half.
8. Serve Warm or Cold:
   You can serve the croissants as is, or for a warmer version, lightly toast them in the oven for a few minutes.
9. Add Lettuce (Optional):
   If desired, add a few lettuce leaves to each croissant for extra crunch and freshness.

Servings and timing

This recipe makes 4 servings.

• Preparation time: 10 minutes
• Cooking time: 15 minutes
• Total time: 25 minutes

Variations

• Herb Variations: If you don’t have fresh dill, try adding parsley, tarragon, or basil for different flavor profiles.
• Spicy Kick: Add a dash of hot sauce or a pinch of cayenne pepper to the egg salad for an extra spicy kick.
• Avocado Addition: Add sliced avocado to the croissants for added creaminess and flavor.
• Crunchy Veggies: Mix in some diced celery, red onion, or pickles for extra texture and flavor.

Storage/Reheating

• Storage: Store any leftover egg salad in an airtight container in the fridge for up to 2-3 days.
• Reheating: Reheat the croissants by wrapping them in foil and placing them in a 350°F (175°C) oven for about 5-10 minutes, or until warm. You can also microwave them, though the croissants won’t stay as crispy.

FAQs

1. Can I use a different type of bread for this recipe?

Yes, you can use any type of bread, such as a baguette, sandwich bread, or even pita pockets, for a different twist on this recipe.

2. Can I make the egg salad ahead of time?

Yes, you can prepare the egg salad ahead of time and store it in the fridge for up to 2-3 days. Just assemble the croissants when you’re ready to serve.

3. Can I make this egg salad without mayonnaise?

Yes, you can substitute the mayonnaise with Greek yogurt for a healthier option, or even with avocado for a creamier, dairy-free version.

4. How do I make the egg salad less creamy?

To make the egg salad less creamy, you can reduce the amount of mayonnaise or use a lighter version of mayonnaise.

5. Can I use hard-boiled eggs for this recipe?

Yes, hard-boiled eggs work perfectly for this recipe. You can also adjust the cooking time if you prefer a softer or firmer yolk.

6. Can I serve these croissants with a side dish?

These egg salad croissants pair wonderfully with a light side salad, chips, or even a fruit salad for a complete meal.

7. Can I add cheese to the egg salad?

Yes, you can mix in some shredded cheddar, Swiss, or another cheese of your choice into the egg salad for added flavor.

8. Can I make this recipe vegetarian?

Yes, this recipe is already vegetarian, but if you want to make it vegan, you can use vegan mayonnaise and replace the eggs with a tofu-based scramble or mashed chickpeas.

9. How do I know when the eggs are fully cooked?

To check if the eggs are fully cooked, they should be firm and the yolk should be set. If you’re unsure, a quick way is to gently spin the egg and stop it. If it stops quickly, it’s fully cooked.

10. Can I add pickles to the egg salad?

Yes! Diced pickles can add a nice tangy crunch to the egg salad, so feel free to mix them in if you enjoy the extra flavor.

Conclusion

Egg Salad Croissants are the ultimate combination of comfort and elegance, with creamy egg salad nestled in buttery croissants. This easy-to-make recipe is perfect for any occasion, whether it’s a quick lunch or a fun, casual dinner. With fresh herbs, tangy mustard, and crunchy croissants, every bite is packed with flavor and texture. Make this recipe your go-to for a delicious, satisfying meal that will impress your family and friends!

Egg Salad Croissants: An Amazing Ultimate Recipe

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• Author: Amy
• Prep Time: 10 minutes
• Cook Time: undefined
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Lunch
• Method: Boiling, Assembling
• Cuisine: American
• Diet: Vegetarian

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Description

Egg Salad Croissants are a delicious and elegant twist on the classic egg salad sandwich. Creamy, tangy egg salad with fresh herbs is stuffed into flaky, buttery croissants for a perfect balance of textures.

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Ingredients

4 large eggs

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon fresh chives, chopped

1 tablespoon fresh dill, chopped (optional)

4 croissants

Lettuce leaves (optional, for serving)

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Instructions

1. Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, cover, remove from heat, and let sit for 10-12 minutes. Drain and cool the eggs in ice water for 5 minutes.
2. Peel the Eggs: Gently crack and peel the eggs under running water.
3. Chop the Eggs: Chop the peeled eggs into small pieces and transfer them to a mixing bowl.
4. Make the Dressing: Add mayonnaise, Dijon mustard, salt, pepper, chives, and dill (if using) to the eggs. Mix gently until well combined, keeping it chunky.
5. Prepare the Croissants: Slice the croissants in half lengthwise, leaving one side intact for less spillage.
6. Fill the Croissants: Spoon the egg salad generously into each croissant half.
7. Serve: Serve the croissants as-is, or toast them lightly in the oven for a few minutes. Optionally, add lettuce leaves inside for extra crunch and freshness.

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Notes

For a lighter version, swap mayonnaise with Greek yogurt or mashed avocado.

Add a pinch of cayenne pepper or hot sauce to the egg salad for a spicy kick.

For added texture, mix in diced celery or pickles into the egg salad.

Use any preferred herbs like parsley, tarragon, or basil for different flavors.

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Nutrition

• Serving Size: 1 croissant
• Calories: 350
• Sugar: 2g
• Sodium: 600mg
• Fat: 24g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 185mg