Prep 10 mins
Cook 30 mins
These are so yummy!!!! This is a great way to use hard boiled eggs. Enjoy :)
- 6 eggs, hard cooked and chopped
- 78.07 ml celery, diced
- 78.07 ml mayonnaise
- 4.92 ml prepared mustard
- 1.23 ml salt
- 0.59 ml pepper
- 78.07 ml bacon, cooked and crumbled
- 4 lettuce leaves
- 4 tomatoes, slices thin
- 4 croissants, split
- In a bowl, cominbe the eggs, celery, mayonnaise, mustard, salt and pepper.
- Fold in bacon.
- Place lettuce leaf, tomato slice and 1/2 cup of the egg salad on each croissant.
- Enjoy :).
The DM and I enjoyed this immensely for lunch (I had mine as lettuce wraps and the DM and hers in a wholemeal/wholegrain roll). Thank you Queen uh Cuisine, made for ZAAR Chef Alphabet.
I was going to wait for Easter to come around so I could use up my eggs but it was a pretty warm day here in California so a nice egg salad sandwich sounded great. Unfortunately the grocery store was out of croissants. :( I subbed an onion roll for the croissant and we were very pleased. The bacon and the celery gave this a nice crunch. This is a great egg salad recipe :) We will make again after Easter with croissants. Made for PAC 2009.
These were delicious! I forgot to buy celery so i did not put that in. I also did not add salt only because I thought that everything was salty enough for our taste. I will definitely make this again and also add the celery. Very good! Thank you so much.