Egg Salad Croissant Sandwich Recipe
These sandwiches are perfect for a light and satisfying lunch or brunch. The creamy egg salad paired with the buttery croissants creates a delicious and elegant sandwich that's sure to impress!
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh dill optional
- 1 tablespoon chopped fresh chives optional
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 croissants sliced in half horizontally
- Lettuce leaves for serving
- Sliced tomatoes for serving (optional)
- Sliced avocado for serving (optional)
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over high heat. Once boiling, cover the saucepan, remove it from the heat, and let the eggs sit in the hot water for 10-12 minutes.
- While the eggs are cooking, prepare a bowl of ice water. Once the eggs are done, transfer them to the ice water bath and let them cool for a few minutes.
- Once the eggs are cooled, peel them and chop them finely.
- In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, chopped fresh dill (if using), chopped fresh chives (if using), salt, and black pepper. Mix until well combined.
- Taste the egg salad and adjust the seasoning, if necessary.
- To assemble the sandwiches, place a lettuce leaf on the bottom half of each croissant. Spoon a generous amount of egg salad on top of the lettuce.
- If desired, add sliced tomatoes and sliced avocado on top of the egg salad.
- Place the top half of each croissant on top of the filling to create a sandwich.
- Serve the Egg Salad Croissant Sandwiches immediately, and enjoy!