Egg Salad Croissant

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 783kcal

Ingredients

Sandwich

  • 4 Eggs
  • 2 TBSP Mayonnaise use as needed
  • 1 tsp Fresh dill chopped
  • Salt to taste
  • Black pepper to taste
  • 2 Croissants sliced and lightly toasted
  • 1 cup Baby Spinach
  • 4 slices Tomato
  • 1 TBSP Red onion sliced thin or shaved thin
  • 2 Pickle spears
  • 2 oz Potato chips

Apple Cider

  • 24 oz Apple cider
US Customary - Metric

Instructions

  • Add the eggs to a saucepan and fill it with cold water. Bring water to a boil, and boil eggs for 8 minutes (it's helpful to set a timer).
  • Prep ingredients per the instructions above.
  • Take the eggs out of the water and run them under cold water to cool them.
  • Peel the eggs, chop, and add them to a bowl. Mix in mayo as needed for a creamy consistency and season with dill, salt, and pepper to taste.
  • Slice and lightly toast the croissants.
  • Layer the croissants with spinach, tomato, egg salad, and onion.
  • Serve: Cut the sandwich in half and enjoy with pickle, chips, and apple cider.

Nutrition

Calories: 783kcal | Carbohydrates: 85g | Protein: 19g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 371mg | Sodium: 1136mg | Potassium: 1167mg | Fiber: 5g | Sugar: 42g | Vitamin A: 2891IU | Vitamin C: 23mg | Calcium: 161mg | Iron: 4mg

Egg Salad Croissant

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 783 kcal

Ingredients
 
 

Sandwich

  • 4 Eggs
  • 2 TBSP Mayonnaise use as needed
  • 1 tsp Fresh dill chopped
  • Salt to taste
  • Black pepper to taste
  • 2 Croissants sliced and lightly toasted
  • 1 cup Baby Spinach
  • 4 slices Tomato
  • 1 TBSP Red onion sliced thin or shaved thin
  • 2 Pickle spears
  • 2 oz Potato chips

Apple Cider

  • 24 oz Apple cider

Instructions
 

  • Add the eggs to a saucepan and fill it with cold water. Bring water to a boil, and boil eggs for 8 minutes (it's helpful to set a timer).
  • Prep ingredients per the instructions above.
  • Take the eggs out of the water and run them under cold water to cool them.
  • Peel the eggs, chop, and add them to a bowl. Mix in mayo as needed for a creamy consistency and season with dill, salt, and pepper to taste.
  • Slice and lightly toast the croissants.
  • Layer the croissants with spinach, tomato, egg salad, and onion.
  • Serve: Cut the sandwich in half and enjoy with pickle, chips, and apple cider.

Nutrition

Calories: 783kcalCarbohydrates: 85gProtein: 19gFat: 41gSaturated Fat: 12gPolyunsaturated Fat: 11gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 371mgSodium: 1136mgPotassium: 1167mgFiber: 5gSugar: 42gVitamin A: 2891IUVitamin C: 23mgCalcium: 161mgIron: 4mg
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