Egg Salad on a Croissant
Ingredients 18 eggs
3/4 cup mayonnaise
2 ½ teaspoon Dijon mustard
1 teaspoon prepared yellow mustard
1 lemon, juiced
¾ cup chopped green onions, thinly sliced
salt and pepper to taste
Directions Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 minutes. Remove from hot water, cool and peel. For faster cooling, place the eggs in an ice bath before peeling.
In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.
Sandwich Preparation
12 croissants
½ cup mayonnaise
2 avocados pitted, outer shell removed and sliced
2 leaves leaf lettuce
Gherkins for garnish
Toothpicks
Slice croissants. Spread with mayonnaise and top with leaf lettuce, egg salad mixture, avocado slices and croissant top. Slice in half and garnish top with toothpick speared gherkin.
3/4 cup mayonnaise
2 ½ teaspoon Dijon mustard
1 teaspoon prepared yellow mustard
1 lemon, juiced
¾ cup chopped green onions, thinly sliced
salt and pepper to taste
Directions Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 minutes. Remove from hot water, cool and peel. For faster cooling, place the eggs in an ice bath before peeling.
In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.
Sandwich Preparation
12 croissants
½ cup mayonnaise
2 avocados pitted, outer shell removed and sliced
2 leaves leaf lettuce
Gherkins for garnish
Toothpicks
Slice croissants. Spread with mayonnaise and top with leaf lettuce, egg salad mixture, avocado slices and croissant top. Slice in half and garnish top with toothpick speared gherkin.