Classic Egg Salad Croissants
Recipe by: Donna Ryan, Egg Salad Contest Winner
A classic egg salad dish, serve on warm croissants for a delicious 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!
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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