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.

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

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.
Peel the Eggs: Gently crack and peel the eggs under running water.
Chop the Eggs: Chop the peeled eggs into small pieces and transfer them to a mixing bowl.
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.
Prepare the Croissants: Slice the croissants in half lengthwise, leaving one side intact for less spillage.
Fill the Croissants: Spoon the egg salad generously into each croissant half.
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.

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.

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