All-American smooth, savory egg salad sandwiches that are perfect or Easter, picnics or anytime.
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Ingredients
6eggs
¼cupmayonnaise
1 ½tspnyellow mustard
1green onion
1ribcelery
⅛tspnsalt
¼tspnpepper
4slicesbacon, cooked
4croissants
Instructions
Chop the eggs into small pieces and place in a bowl.
Add the mayonnaise, mustard, thinly chopped green onion, finely chopped celery, salt and pepper into the bowl with the egg pieces.
Combine all the ingredients together with a spoon or spatula. Taste to make sure the seasonings are correct.
Cut open the croissants. Use a quarter of the egg salad mixture on each sandwich.
Add bacon on top of egg salad. Add your other favorite sandwich toppings, like tomato and lettuce.
Notes
Optional: Crumble the bacon and mix into the egg salad.
Buy peeled hard-boiled eggs or boil your own ahead of time. One way to hard-boil eggs on the stove top is to put eggs into a stock pot. Pour water over the eggs until they are just covered. Bring to a boil. When the water gets to a rolling boil, cover with a lid and remove from the heat. Let sit for 15 minutes. Take the eggs out of the pot and place in a bowl full of ice water.