Egg Salad Croissant with Tangy Mustard

>> Tuesday, March 9, 2010

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
celery, finely chopped
carrots, julienne
green onion, finely chopped
lemon juice
cilantro leaves, chopped
dried dill
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)
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!


sumrina,  March 9, 2010 at 6:33 AM  

its only 8:30 am, and now im starving after looking at this recipe!!!

Marillyn Beard March 9, 2010 at 2:11 PM  

Hey Sadia! Like your blog! See you around and thanks for stopping by my blog.

Rana,  March 12, 2010 at 10:21 AM  

Looks sooooooo yummy, i love egg salad sandwich!!!

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