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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
  
• ¼ cup mayonnaise, plus more for spreading
  
• ½ tsp Dijon mustard
  
• ½ Tbsp dill pickle relish
  
• ½ Tbsp sweet pickle relish
  
• ½ tsp onion powder
  
• Salt and black pepper to taste
  
• ¼ cup thinly sliced pimiento-stuffed olives
  
• 4 romaine lettuce leaves
  
• 4 large croissants, split in half
  






Instructions



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