Here’s a delicious Egg Salad Croissant — creamy, flavorful, and perfect for breakfast or lunch. 🥐🍳🥗
Ingredients (per sandwich)
- 1 Croissant, preferably fresh
- 2–3 Eggs
- 1–2 tbsp Mayonnaise
- 1 tsp Dijon Mustard (optional)
- 1–2 tsp Chives or green onions, chopped
- Salt & Black Pepper to taste
- Optional: lettuce, tomato slices, or avocado
Instructions
- Cook the eggs
- Boil eggs 9–12 minutes until hard-boiled.
- Cool under cold water, peel, and chop roughly.
- Make egg salad
- In a bowl, mix chopped eggs with mayonnaise, mustard, chives, salt, and pepper. Adjust creaminess to taste.
- Prepare the croissant
- Slice the croissant horizontally. Optionally toast lightly for extra crunch.
- Assemble
- Spread the egg salad onto the croissant.
- Add optional lettuce, tomato, or avocado.
- Close the croissant and press lightly.
- Serve
- Enjoy immediately as a creamy, savory sandwich.
Tips
- Use fresh, flaky croissants for best texture.
- Add a sprinkle of paprika for color and extra flavor.
- For meal prep, you can make the egg salad ahead and assemble sandwiches when ready.
I can also give a lighter, low-mayo version that uses Greek yogurt for a healthier twist. Do you want that version?
