Description
Creamy egg salad nestled between flaky croissant halves creates a delightful lunch classic. Crisp herbs and zesty seasonings elevate this simple sandwich, making you crave each indulgent bite.
Ingredients
Scale
Main Ingredients:
- 6 large eggs
- 4 croissants (sliced in half horizontally)
Binding and Seasoning Ingredients:
- 1/4 cup (60 milliliters) mayonnaise
- 1 tablespoon (15 milliliters) Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Optional Herbs and Garnish Ingredients:
- 1 tablespoon (15 milliliters) chopped fresh dill
- 1 tablespoon (15 milliliters) chopped fresh chives
- Lettuce leaves
- Sliced tomatoes
- Sliced avocado
Instructions
- Hard-boil eggs by submerging in cold water, bringing to a rolling boil, then removing from heat and covering for 11 minutes.
- Create an ice bath and immediately transfer eggs after cooking to halt the cooking process and prevent green rings around yolks.
- Carefully peel eggs under cool running water to ensure smooth shell removal.
- Finely dice peeled eggs using a sharp knife, creating uniform, bite-sized pieces.
- In a medium mixing bowl, blend chopped eggs with creamy mayonnaise, tangy Dijon mustard, fragrant fresh dill, and delicate chives.
- Season egg mixture with kosher salt and freshly ground black pepper, tasting and adjusting flavors as needed.
- Split golden croissants horizontally, creating a perfect sandwich foundation.
- Layer crisp lettuce leaves on bottom croissant half to prevent soggy bread.
- Generously spread prepared egg salad over lettuce, creating a luscious filling.
- Optional: Add vibrant tomato slices and creamy avocado for extra texture and flavor complexity.
- Gently place croissant top over filling, pressing lightly to secure sandwich.
- Slice diagonally and serve immediately at room temperature for optimal taste and texture.
Notes
- Opt for room temperature eggs to achieve more even cooking and easier peeling, preventing shell sticking during removal.
- Use fresh, high-quality eggs from free-range chickens for richer flavor and better texture in the egg salad mixture.
- Create a lighter version by substituting Greek yogurt or mashed avocado for half the mayonnaise, reducing overall calorie content while maintaining creamy consistency.
- Enhance flavor profiles by experimenting with additional herbs like tarragon or adding a splash of pickle juice for tangy complexity in the egg salad base.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 1g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 370mg