Egg Salad Croissant Sandwiches
I’m always searching for ways to change up lunchtime staples, which means a lot of experimenting with sandwiches! One of my favorite ways to eat egg salad is inside a delicious, flaky croissant. This particular recipe also calls for some interesting additions to the egg salad, such as pimiento-stuffed olives. Next time you’re looking to embellish an ordinary sandwich, consider this egg salad recipe!
Egg Salad Croissant Sandwiches
prep time 15 min
total time 15 min
ingredients 7
servings 6
Ingredients
- 9 hard-cooked eggs, peeled
- 1/4 cup chopped green onions (4 medium)
- 1/4 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 1/2 cup ranch dressing
- 6 croissants, split
- 3 cups torn lettuce
Directions:
- Cut each egg in half. Remove yolks; place in large bowl. Mash yolks with fork. Stir in onions, salt, pepper and ranch dressing. Chop egg whites; stir into yolk mixture.
- To make each sandwich, top bottom half of 1 croissant with about 1/2 cup lettuce and 1/2 cup egg mixture. Cover with top half of croissant. Repeat for remaining sandwiches.
