Egg Salad Croissant Recipe
This Egg Salad Croissant recipe is easy and delicious! Hard boiled eggs are combined with mayo, mustard, salt and pepper all piled high on a large croissant or your favorite bread, sandwich rolls, tortillas as a wrap, or on top of crackers. It’s also great on toast! Ready in 30 minutes!
Ingredients
- 4 jumbo eggs
- ¼ cup mayonnaise
- 1 teaspoon mustard
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 large croissants (or see notes)
Instructions
- Bring a large saucepan full of water to a boil over medium heat. Rest a wooden spoon on top of the water to help prevent the water from boiling over. Leave it there while the eggs cook.
- Add the eggs and cook for 10 - 12 minutes.
- Fill a large bowl with ice and water. Add the eggs to the ice water and let sit for 10 minutes.
- Peel the hard boiled eggs. Rinse off any small shell particles. Pat dry with paper towel and put them in a bowl.
- Mash the eggs and yolks with a fork.
- Add the mayonnaise, mustard, salt, and pepper to the eggs and stir to combine.
- Taste and add more salt or pepper as desired.
- Serve on large croissants or bread of your choice. (See notes)
Video
Notes
- This classic egg salad can be served by itself, on croissants, in sandwich rolls, on slices of bread, in tortillas as a wrap, on top of crackers, or on top of toast.
Nutrition
Serving: 1Calories: 550kcalCarbohydrates: 27gProtein: 16gFat: 41gSaturated Fat: 13gPolyunsaturated Fat: 15gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 377mgSodium: 840mgPotassium: 200mgFiber: 2gSugar: 7gVitamin A: 920IUVitamin C: 0.1mgCalcium: 75mgIron: 3mg
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