Ingredients
6 large eggs, hard-boiled and chopped
1/4 cup mayonnaise
1 tsp Dijon mustard
1/4 tsp paprika (optional)
1 tbsp fresh chives or parsley, finely chopped
1 small pickle or 1 tsp pickle relish (optional), finely diced
Salt and black pepper, to taste
4 fresh croissants
Instructions
Prepare the Eggs:
Peel and chop the hard-boiled eggs into small pieces. Place them in a mixing bowl.
Make the Dressing:
In a small bowl, combine mayonnaise, Dijon mustard, paprika (if using), chopped chives or parsley, and pickle relish. Mix until smooth. Season with salt and black pepper to taste.
Combine Salad:
Gently fold the dressing into the chopped eggs, ensuring everything is well-coated without mashing the eggs.
Assemble the Sandwiches:
Slice the croissants in half horizontally. Spoon the creamy egg salad generously onto the bottom half of each croissant, then top with the other half.
Serve:
Enjoy immediately, or chill the egg salad beforehand for a refreshing, cold sandwich.
Tips:
For added crunch, include diced celery or crispy bacon bits in the egg salad.
Pair with a side salad or fresh fruit for a balanced meal.
Enjoy.