I love egg salad, but this is over-the-top delicious. Recipe courtesy of Taste of Home 2010 Contest-Winning Annual Recipes and Jane Ozment of Purcell, Oklahoma. She substitutes English muffins or toasted bread if she doesn't have croissants.
- In a large bowl, combine the first seven ingredients.
- Add the eggs and mix well.
- Cover and refrigerate for at least 2 hours.
- Serve on lettuce-lined croissants.