Egg Salad Croissants with Dijon and…

“A springtime twist on a café classic, these buttery croissants are filled with creamy Dijon egg salad and finished with delicate microgreens for freshness and colour.”

Difficulty

Beginner

Yield

Makes 6 croissants

Ingredients

6 croissants6 large eggs3 tablespoons mayonnaise1 teaspoon Dijon mustard1 teaspoon lemon juice1 tablespoon chives, finely chopped Salt and pepper to taste1 cup microgreens

Equipment

Medium potMixing bowlForkChef's knifeCutting boardMeasuring spoonsDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Place eggs into a medium pot and cover fully with cold water.

Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 10 minutes.

Transfer eggs immediately into ice water to stop cooking.

Peel and finely chop the eggs.

Slice croissants in half horizontally.

Wash and dry the microgreens.

Place chopped eggs into a mixing bowl.

Add mayonnaise, Dijon mustard, lemon juice, chives, salt, and pepper.

Using a fork, gently mix until creamy while still leaving some texture.

Taste and adjust seasoning if needed.

Spoon the egg salad evenly onto the bottom half of each croissant.

Top with fresh microgreens and place the croissant tops on gently before serving.