Bacon Egg Salad Croissants Recipe
- 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
- 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 .
Reviews for Bacon Egg Salad Croissants
"If you are going to improve on an egg salad sandwich, bacon is the way to go. Why didn't I think of that?"