Egg Salad Stuffed Mini Croissants
After spotting these mini Jalapeno Cheddar croissants, I knew I was stuffing them with egg salad. Mayo, mustard, pickle juice, veg, spicy jalapeno for a little kick, and herbs. Chilled and stuffed inside these delightful croissants. Such an easy snack to whip up!
PREP TIME
40 minutes
COOK TIME
10 minutes
INGREDIENTS
13
Serves: 4
Ingredients
- 14 whole14 whole14 whole Croissant, Mini Jalapeno Cheddar - Sub regular minis if needed
- 5 whole5 whole5 whole Egg, Large, free-range & organic, local is best.
- 2 Tbsp2 Tbsp2 Tbsp Red Onion, diced (more if desired)
- 1 whole1 whole1 whole Celery, diced
- 1 whole1 whole1 whole Jalapeño Pepper, diced
- 2 Tbsp2 Tbsp2 Tbsp Parsley, chopped
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Dill, Fresh, chopped
- 2 Tbsp2 Tbsp2 Tbsp Mayonnaise, More If Desired
- 1 tsp1 tsp1 tsp Dijon Mustard
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Dill Pickle Juice
- 0.25 tsp0.25 tsp0.25 tsp Himalayan Pink Salt, See Notes
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, To Taste
- 2 whole2 whole2 whole Green Onion (Scallion), Sliced for Garnish
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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 into a pot filled with enough cold water to cover the eggs entirely by about an inch. Bring the pot to a boil and once boiled, cook the eggs for 5 minutes. Cover the pot and remove from the heat for another 4 - 5 minutes. Then, strain the eggs into an ice water bath for another 5 minutes.
- Strain the eggs and carefully peel them. I find it easiest to tap the bottom of the egg off of the counter / cutting board. There is typically a pocket of air on the bottom of the egg that I find easiest to peel from. Either way, peel your eggs and cut them in half. Scoop your yolks into a small mixing bowl and chop your whites finely. The whites should be comparably chopped in size to your veggies.
- To the mixing bowl, add the mayo, mustard and pickle juice. Mash the yolks with these ingredients until creamy. Add everything else to your mixing bowl and work together until creamy and combined. Cover and refrigerate for a minimum of 30 minutes. Taste prior to service.
- For service, cut a square shaped piece out of the top of your croissants and scoop out the center leaving you with croissant "bowls". Reserve or discard the tops for a future use. Spoon the chilled egg salad into your croissant bowls and garnish with green onions. ENJOY!
Notes
- The croissants I found were a jalapeno cheddar variety and so yummy. However, you can easily use regular mini croissants if that's what's available.
- Be careful not to oversalt. I start with a quarter teaspoon and then taste / adjust it after it has chilled.
- Want a cheesy variation? After filling them with egg salad, you could get them onto a parchment lined baking sheet and top with a slice or two of aged cheddar. Broil until melty and serve.
- Prep time includes 30 minutes of chill time.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 86 |
| Fat: | 6 g |
| Carbohydrates: | 5 g |
| Protein: | 1 g |
| Cholesterol: | 5 g |
| Sodium: | 281 mg |
| Fiber: | 2 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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