Egg Salad on Croissants is a delightful, savory sandwich that’s perfect for lunch, brunch, or a light dinner. The flaky, buttery croissant adds a luxurious touch to the creamy egg salad, making it a real treat. Here’s a simple and delicious recipe for making Egg Salad on Croissants:
Ingredients:
For the Egg Salad:
- 6 large eggs (hard-boiled)
- 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tablespoon Dijon mustard (optional for a bit of tang)
- 1 tablespoon fresh lemon juice (or vinegar)
- 1 tablespoon finely chopped red onion (or green onions)
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons fresh herbs (such as parsley, chives, or dill, optional)
For the Croissants:
- 4-6 croissants (fresh or lightly toasted)
Optional Toppings:
- Lettuce leaves
- Tomato slices
- Sliced cucumber
- Avocado slices
Instructions:
1. Make the Egg Salad:
- Start by boiling the eggs: Place the eggs in a pot and cover with water. Bring to a boil, then reduce heat to a simmer and cook for 9-10 minutes.
- Remove the eggs from the hot water and place them in a bowl of ice water to cool down quickly. Peel the eggs once they are cool enough to handle.
- Chop the boiled eggs into small chunks and place them in a large bowl.
2. Mix the Egg Salad:
- Add the mayonnaise (or Greek yogurt), Dijon mustard, lemon juice (or vinegar), garlic powder, and chopped red onion to the eggs. Stir gently to combine.
- Season with salt and pepper to taste. If you like, add some fresh chopped herbs like parsley, dill, or chives for extra flavor.
- Taste and adjust the seasonings as needed. You can also add a little more mayo for a creamier texture or mustard for extra tang.
3. Prepare the Croissants:
- Slice the croissants in half horizontally. You can lightly toast them in the oven at 350°F (175°C) for 3-4 minutes if you prefer a bit of crunch, or keep them soft.
4. Assemble the Sandwiches:
- Spoon a generous amount of the egg salad onto the bottom half of each croissant.
- If you like, add some lettuce, tomato slices, cucumber, or avocado on top of the egg salad for extra flavor and crunch.
- Place the top half of the croissant on the sandwich, gently pressing down.
5. Serve:
- Cut the croissants in half or quarters for easy serving.
- Serve immediately as a light lunch, picnic snack, or brunch option.
Tips and Variations:
- Flavor Add-ins: You can mix in finely diced pickles or relish for a tangy bite, or add a bit of smoked paprika or hot sauce for a kick.
- Herb Variations: Dill is a classic herb pairing with egg salad, but you can use tarragon, basil, or even a sprinkle of curry powder for a unique flavor.
- Lighter Version: To make this lighter, swap the mayonnaise for Greek yogurt and reduce the mustard to a teaspoon. You can also add a bit of mashed avocado to the egg salad for creaminess without the extra mayo.
- Make Ahead: Egg salad can be made ahead and stored in an airtight container in the fridge for up to 3 days. Just assemble the croissants just before serving to keep them fresh.
These Egg Salad Croissants are sure to be a crowd-pleaser, with the buttery croissant elevating the creamy, tangy egg salad to the next level. Perfect for a casual lunch, brunch gathering, or picnic!
