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 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.
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?"