Creamy Egg Salad Croissant Sandwich
Ingredients:**
For the Egg Salad:
- 6 large eggs, hard-boiled and chopped
- 1/3 cup mayonnaise (adjust for creaminess)
- 1 tbsp Dijon mustard
- 1 tsp yellow mustard (optional, for extra tang)
- 1–2 tbsp sweet pickle relish or chopped dill pickles
- 1 stalk celery, finely chopped
- 1–2 green onions or chives, finely chopped
- 1/4 tsp paprika
- Salt and pepper to taste
Optional Add-ins:
- 1 tsp lemon juice (for brightness)
- 1/4 tsp garlic powder
- A pinch of cayenne or hot sauce (for spice)
- Shredded cheese (cheddar or gouda)
For Assembly:
- 2–4 fresh croissants, halved
- Butter or lettuce (optional for lining)
Instructions:**
1. Boil the Eggs:
- Place eggs in a pot, cover with cold water, bring to a boil.
- Once boiling, turn off heat and cover. Let sit for 12 minutes.
- Drain, cool in ice water, then peel and chop.
2. Make the Egg Salad:
- In a bowl, mix mayonnaise, mustards, relish, paprika, salt, and pepper.
- Stir in celery, green onion, and optional ingredients.
- Gently fold in chopped eggs. Mix until creamy and well combined.
3. Toast the Croissants (Optional):
- Lightly toast croissants in a skillet or oven for a warm crunch.
4. Assemble:
- Line croissant with butter lettuce or a light smear of butter if desired.
- Scoop generous amounts of egg salad onto the croissant bottom.
- Add cheese or tomato slices if you want extra flavor.
- Close with the croissant top and press gently.
Tips & Tricks:**
- Chill egg salad for 30 minutes before serving for best flavor.
- Use day-old croissants and warm them slightly—they’re sturdier!
- Add avocado slices or crispy bacon for a gourmet twist.
Benefits:
- High in protein from eggs.
- Great for meal prep—egg salad keeps for 3–4 days in the fridge.
- Easily customizable—spice it up, tone it down, or make it cheesy!