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    The Very Best Egg Salad Croissants

    Source of Recipe

    From "Picnics, Potlucks, and Porch Parties" by Aimee Broussard

    List of Ingredients

    • 6 hard-boiled eggs, peeled and chopped
    • cup mayonnaise, plus more for spreading
    • tsp Dijon mustard
    • Tbsp dill pickle relish
    • Tbsp sweet pickle relish
    • tsp onion powder
    • Salt and black pepper to taste
    • cup thinly sliced pimiento-stuffed olives
    • 4 romaine lettuce leaves
    • 4 large croissants, split in half


    1. Combine eggs with next six ingredients; mix well. Stir in olives.

    2. Place lettuce over bottom halves of croissants; top with egg mixture, and sprinkle with paprika, if desired. Add croissant tops.

      Serves 4




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