Egg Salad Croissants
Egg Salad Croissants are a delightful fusion of flaky croissants and creamy egg salad that’s sure to impress at any gathering. This easy-to-make dish combines fresh ingredients for a flavor-packed experience perfect for brunch, picnics, or quick lunches. With each bite, you’ll enjoy the buttery texture of the croissant paired with a savory egg filling that is both comforting and satisfying. Ideal for sharing, these croissants are bound to become a favorite at your next event!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Makes 4 servings 1x
- Category: Brunch
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 4 large eggs
- 1/3 cup mayonnaise
- 1 tsp Dijon mustard
- 2 tbsp fresh chives, chopped
- Salt and pepper to taste
- 4 flaky croissants
Instructions
- Boil the eggs in cold water; bring to a boil over medium heat. Cover and let sit off heat for 12 minutes, then transfer to an ice bath.
- Once cooled, peel and chop the eggs in a bowl. Stir in mayonnaise, Dijon mustard, chives, salt, and pepper until fully combined.
- Slice each croissant in half lengthwise. Generously fill each croissant with the egg salad mixture.
- Optionally, sprinkle additional chives on top before serving.
Nutrition
- Serving Size: 1 croissant (100g)
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 220mg
Keywords: For a lighter option, substitute Greek yogurt for mayonnaise. Add diced celery or pickles for extra crunch. Store leftover egg salad in an airtight container in the fridge for up to three days.