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Bacon Egg Salad Croissants

"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.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings

Ingredients

  • 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 bacon
  • 4 lettuce leaves
  • 4 thin tomato slices
  • 4 croissants, split

Directions

  • 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.
Nutrition Facts
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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Reviews

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Average Rating:
  • erinn624
    Feb 17, 2020

    This is definitely my go-to for egg salad...I've been making it for years, and haven't changed a thing about the recipe. Love the mayo/mustard combo....and, of course, the bacon!

  • anteatermiller
    Apr 1, 2015

    Loved it!

  • paul3303
    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?