A creamy and delicious egg salad served in a buttery, flaky croissant. This easy-to-make recipe is perfect for a quick lunch, picnic, or snack. The combination of rich egg salad and the delicate texture of the croissant makes it a delightful treat.
Ingredients:
- 4 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- 1 tablespoon chopped fresh chives (optional)
- 2 large croissants (fresh or toasted)
- Lettuce leaves (optional)
Instructions:
- Boil the Eggs:
Place the eggs in a saucepan, cover them with water, and bring it to a boil. Once boiling, reduce the heat and simmer for 10-12 minutes. Afterward, transfer the eggs to a bowl of ice water to cool. - Prepare the Egg Salad:
Peel the cooled eggs and chop them into small pieces. In a medium bowl, mix the chopped eggs with mayonnaise, Dijon mustard, lemon juice, and a pinch of salt and pepper. Stir in chopped chives for added flavor, if desired. - Assemble the Croissant:
Slice the croissants in half and optionally toast them. Place a lettuce leaf (if using) on the bottom half of each croissant, then spoon the egg salad mixture on top. - Serve:
Top with the other half of the croissant and enjoy immediately!