Directions:
1. In a large bowl, combine mayonnaise, Dijon mustard, paprika, garlic powder, salt, and black pepper. Mix until smooth.
2. Add the chopped eggs, celery, green onions, and parsley. Stir gently until all ingredients are well coated.
3. Slice croissants in half horizontally and lightly toast if desired.
4. Spoon generous amounts of egg salad onto the bottom half of each croissant.
5. Top with the other half of the croissant and serve immediately.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes
Kcal: 320 kcal | Servings: 4 sandwiches
Tips & Serving Suggestions:
– For a lighter version, swap half the mayo with Greek yogurt.
– Add diced pickles or a splash of lemon juice for extra tang.
– Serve with a side of fresh greens, chips, or fruit for a complete meal.
– Egg salad can be made a day ahead and stored in the fridge.
Conclusion:
This egg salad croissant sandwich is the perfect combination of flaky pastry and creamy filling, making it a simple yet luxurious meal. Quick to prepare and endlessly satisfying, it’s bound to become a favorite for both casual and special occasions.
