Classic Egg Salad Croissants
A timeless and classic egg salad recipe that is beautifully served on warm, flaky, buttery croissants - perfect for a delightful lunch.
Ingredients
3 Eggland's Best Hard-Cooked Peeled eggs
1/2 teaspoon salt
Dash of pepper
4 tablespoons mayonnaise
1 1/2 tablespoons Italian dressing
1 scallion, chopped
1/2 teaspoon red pepper flakes
4 leaves Boston Bibb lettuce
4 croissants
Preparation
- Hard-cook eggs; cool and peel.
- Chop eggs into small pieces and set aside.
- Mix mayonnaise, Italian dressing, scallion and red pepper flakes together until well blended.
- Cut croissants in half lengthwise and place lettuce leaves inside; spread half of the mayonnaise mixture on lettuce leaves.
- Mix the remaining half of the mayonnaise mixture with the eggs; divide and place on top of lettuce.
- Cover with top half of croissant, serve and enjoy!
Pro tip: To save time on meal prep, use Eggland’s Best Hard-Cooked Peeled Eggs.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving – Egg Salad Only |
|---|---|
| Calories | 153 |
| Fat | 15g |
| Saturated Fat | 5g |
| Cholesterol | 136mg |
| Sodium | 455mg |
| Carbohydrates | 2g |
| Dietary Fiber | 1g |
| Protein | 5g |
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