- 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
Reviews for Bacon Egg Salad Croissants
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Apr. 1, 2015
Reviewed Aug. 30, 2014
"If you are going to improve on an egg salad sandwich, bacon is the way to go. Why didn't I think of that?"