Ingredients for Bacon Egg Salad Croissants
- 6 large eggs, hard-boiled and chopped
- 1/4 cup finely chopped celery
- 1/2 cup mayonnaise
- Prepared Mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices bacon, cooked and crumbled
- Lettuce Leaves
- Tomatoes
- Croissants
How to Make Bacon Egg Salad Croissants
- Hard-boil 6 large eggs. Once cool, peel and chop.
- Cook 4 slices of bacon until crispy. Crumble.
- In a medium bowl, combine the chopped eggs, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1/4 cup finely chopped celery, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Gently fold in the crumbled bacon.
- Slice croissants in half. Place a lettuce leaf and a tomato slice on the bottom half of each croissant.
- Spoon about 1/2 cup of the egg salad mixture onto each croissant.
- Top with the other croissant half.
- Serve immediately and enjoy!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
47g
Fat
50g
Carbs
12g
