Bacon Egg Salad Croissants Recipe
"A great way to jazz up an old favorite" is how Julee Wallberg describes the swift sandwiches that she creates in Reno, Nevada. The creamy filling gets a taste boost from bacon and plenty of crunch from diced celery.
- 1/3 cup diced celery
- 1/3 cup mayonnaise
- 1 teaspoon prepared mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 6 hard-cooked eggs, chopped
- 1/3 cup crumbled cooked bacon
- 4 lettuce leaves
- 4 thin tomato slices
- 4 croissants, split
- In a large bowl, combine the celery, mayonnaise, mustard, salt and pepper. Stir in eggs and bacon. Place a lettuce leaf, tomato slice and 1/2 cup egg salad on each croissant. Yield: 4 servings.
Originally published as Bacon Egg Salad Croissants in Quick Cooking July/August 2004, p9
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