Egg Salad Croissants are a delightful and elegant twist on a classic egg salad sandwich. The creamy and flavorful egg salad, made with perfectly hard-boiled eggs, tangy mayonnaise, and a hint of mustard, is nestled inside a buttery, flaky croissant. This combination creates a deliciously satisfying meal perfect for brunch, lunch, or a light dinner. These egg salad croissants are easy to prepare and make a great impression whether you’re serving guests or enjoying a quiet meal at home.
Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- 1 tablespoon chopped fresh chives (optional)
- 1 tablespoon chopped fresh parsley (optional)
- 4 croissants, sliced in half
- Lettuce leaves (optional)
Instructions:
- Cook the Eggs:
- Place the eggs in a saucepan and cover them with cold water.
- Bring the water to a boil, then reduce the heat and let the eggs simmer for 10 minutes.
- Remove the eggs from the boiling water and transfer them to a bowl of ice water to cool.
- Once cooled, peel the eggs and chop them into small pieces.
- Prepare the Egg Salad:
- In a large bowl, combine the chopped eggs, mayonnaise, Dijon mustard, and lemon juice.
- Season with salt and pepper to taste.
- Add the chopped chives and parsley, if using, and mix until well combined.
- Assemble the Croissants:
- Slice the croissants in half horizontally.
- If using, place a lettuce leaf on the bottom half of each croissant.
- Spoon a generous amount of egg salad onto the lettuce or directly onto the croissant.
- Top with the other half of the croissant.
- Serve:
- Serve the egg salad croissants immediately.
Enjoy your delicious and elegant egg salad croissants!
