Egg Salad Croissant-Inis
Think Crostini, but on buttery croissants instead. Creamy egg salad, gorgeously golden grilled croissants, crispy pickles, and fresh dill. So snackable and so simple too!
Also, I'm totally coining the term "Croissant-Ini" because I am certain I made that up. All mine lol
PREP TIME
40 minutes
COOK TIME
12 minutes
INGREDIENTS
13
Serves: 3
Ingredients
- 5 whole5 whole5 whole Croissant, Baby croissants. Usually sold in packages of 10 +
- 1 whole1 whole1 whole Extra Virgin Olive Oil, See Recipe
- 4 whole4 whole4 whole Egg, Large, Organic & Free-Range. Local is best!
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Red Onion, finely diced
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Celery, finely diced
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Parsley, finely chopped
- 1 Tbsp1 Tbsp1 Tbsp Dill, Fresh, finely chopped + garnish
- 1 Tbsp1 Tbsp1 Tbsp Dill Pickle Juice
- 2 Tbsp2 Tbsp2 Tbsp Mayonnaise
- 1 tsp1 tsp1 tsp Dijon Mustard, I used Gravelbourg French Style
- 10 whole10 whole10 whole Dill Pickle Slices, 1 - 2 Dill Pickles, sliced
- 1 whole1 whole1 whole Himalayan Pink Salt, To Taste
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, To Taste
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Get your eggs in to a small pot filled with enough cold water to cover the eggs by about an inch. bring the pot to a boil and once boiled, the eggs cook for 5 minutes. Turn off the heat and remove the pot form the burner. Cover and let the eggs sit for 6 minutes. Strain and fill the pot with cold water & some ice cubes. Let the eggs sit in the ice water for for a few minutes. Strain and carefully peel your eggs. Scoop the yolks out of half of your eggs in to a small bowl. Finely chop the remaining eggs / yolks.
- To the bowl, add the mayo, mustard, and pickle juice. Smash the yolks and mix everything together until creamy and combined. Add the eggs, celery, onion, dill, and parsley to the bowl and mix to combine. Season to taste with salt & pepper, cover, and refrigerate for a minimum of 30 minutes to let the salad set and come together.
- Once the salad has set, start preheating a grill pan set to just about medium. Slice the croissants in half giving you two "crostini". Brush the open sides with EVOO and get them on the grill. Grill until golden with beautiful grill marks. Remove and set them on to a cutting board. Snatch your egg salad and let's assemble!
- Start by spooning egg salad in to the center of the croissants, gently smashing it down and around, leaving some croissant empty around the border. Top with a slice of pickle and set them on to a serving plate. Once finished, sprinkle the tray with fresh dill, serve, and ENJOY!
Notes
- Prep time includes 30 minute chill time.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 147 |
| Fat: | 13 g |
| Carbohydrates: | 5 g |
| Protein: | 1 g |
| Cholesterol: | 7 g |
| Sodium: | 1618 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Egg Salad Croissant-Inis”
Leave a Reply
You must be logged in to post a comment.
LOVE egg salad and this looks incredible!!
Thank you so much Pooja 🙂 Big egg salad lover myself! 🙂