This Egg Salad on a Croissant recipe elevates the classic egg salad with a rich, buttery croissant for a decadent twist. Fresh herbs, crunchy vegetables, and a hint of mustard create a creamy, tangy filling that balances perfectly with the flaky, tender croissant. It’s an ideal recipe for breakfast, brunch, or a quick lunch that’s sure to become a go-to favorite.
Ingredients:
- 4 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice
- Salt and pepper to taste
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley, chopped
- 1/4 cup celery, finely diced
- 4 croissants, sliced in half
- Lettuce leaves, optional
- Tomato slices, optional
Instructions:
- Prepare the Eggs
- Place eggs in a pot of cold water and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 10-12 minutes.
- Drain and cool the eggs under cold water, then peel and roughly chop them. Set aside.
- Make the Egg Salad
- In a mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Whisk until smooth.
- Gently fold in the chopped eggs, chives, parsley, and diced celery until well coated.
- Assemble the Croissants
- Lay out the croissant halves and add a layer of lettuce or a tomato slice, if desired.
- Spoon a generous portion of egg salad onto the croissant base, then top with the other half.
- Serve and Enjoy
- Serve immediately to enjoy the freshness and crispness of the croissant. Enjoy with fresh fruit, chips, or a side salad.