Here’s a quick and tasty way to make an Egg Salad Croissant—perfect for a light lunch or brunch:
Egg Salad Croissant
Ingredients (4 main)
- 4 hard-boiled eggs, peeled and chopped
- 2–3 tbsp mayonnaise (adjust for creaminess)
- Salt and pepper to taste
- 2 croissants, split in half
(Optional: Dijon mustard, chopped celery, fresh herbs, or lettuce for extra flavor and crunch)
Instructions
- Prepare the egg salad:
- In a bowl, combine chopped eggs and mayonnaise.
- Season with salt and pepper. Mix well until creamy.
- Assemble the croissant:
- Slice croissants in half horizontally.
- Spread egg salad evenly over the bottom halves.
- Top with the other croissant halves.
- Serve:
- Eat immediately, or wrap in parchment for a picnic-style sandwich.
- Optional: add lettuce, tomato, or a sprinkle of paprika for extra flavor.
Tips
- For a lighter version, use Greek yogurt instead of mayonnaise.
- Make a batch of egg salad and keep it refrigerated for 2–3 days—perfect for quick croissant sandwiches.
- Warm croissants slightly before filling for a soft, buttery touch.
If you want, I can also give a fancier 4-ingredient gourmet version with avocado or smoked salmon for a brunch upgrade.
Do you want me to do that?
