Egg Salad Croissant Sandwiches
Egg salad croissant sandwiches are a delightful blend of creamy egg salad nestled in flaky, buttery croissants. Perfect for any occasion, these sandwiches bring joy to lunchtime, whether enjoyed at home or during a picnic. With customizable ingredients and simple preparation, they elevate your sandwich experience and leave everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Boiling/Assembly
- Cuisine: American
Ingredients
Scale
- 4 flaky croissants
- 4 hard-boiled eggs
- 1/2 cup mayonnaise (or Greek yogurt)
- 1 tsp Dijon mustard
- 1/4 cup finely chopped celery
- Salt and pepper to taste
Instructions
- Gather all ingredients on your counter for easy access.
- Boil the eggs: Place them in a pot with cold water, bring to a boil over medium heat, cover, and let sit for 12 minutes. Transfer to an ice bath to cool.
- Prepare the egg salad: Peel and chop cooled eggs. In a bowl, mix chopped eggs with mayonnaise, Dijon mustard, celery, salt, and pepper until creamy.
- Slice each croissant in half without cutting through completely.
- Generously fill each croissant half with the egg salad mixture.
- Serve immediately or refrigerate for later enjoyment.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 220mg