Egg Salad Croissant with Tangy Mustard

Recipe by Food Connection

I wanted a quick and simple meal.  I looked through the refrigerator to see what I had to throw simple things together to make this great tasting recipe.

large eggs, hard-boiled, peeled, and coarsely chopped

croissants

celery, finely chopped

carrots, julienne

green onion, finely chopped

lemon juice

cilantro leaves, chopped

dried dill

paprika

sea salt and freshly cracked pepper to taste

Trader Joe's egg-less mayonnaise-more or less depending on your preference (I used a very little amount-approx. 1-2 tablespoons)

mustard

Romaine lettuce for garnish

Bring a medium saucepan filled with water to a boil. Add eggs and cook for 12 minutes.  Pour off hot water(be careful) and rinse eggs with cold running water to cool. Peel eggs and roughly chop.

Meanwhile, in a bowl, combine celery, carrots, green onion, lemon juice, mayonnaise, mustard, dried dill, paprika, salt, and pepper, cilantro leaves. Taste, and adjust the seasoning, if needed.  Add remaining ingredients. Gently fold in eggs.  Toast the croissants lightly and slice in half.  Spread the egg salad over each croissant and garnish with lettuce.  Enjoy!