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-boiled large eggs, chopped
- 1/3 cup crumbled cooked Jones Dairy Farm Dry-Aged Bacon
- 4 lettuce leaves
- 4 thin tomato slices
- 4 croissants, split
- 1. 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.
1/2 cup: 521 calories, 36g fat (12g saturated fat), 370mg cholesterol, 1088mg sodium, 29g carbohydrate (4g sugars, 2g fiber), 18g protein.
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