Blt Egg Salad Croissant
Elevate your classic egg salad sandwich with this irresistible BLT Egg Salad Croissant recipe! Combining creamy, tangy egg salad with the smoky crunch of crispy bacon and the fresh flavors of juicy tomatoes and crisp lettuce, this recipe is layered inside buttery, flaky croissants for the ultimate indulgence. With just 15 minutes of prep time, this crowd-pleasing, deli-inspired sandwich is perfect for brunch, lunch, or a light dinner. Every bite bursts with flavor and texture, while the option to garnish with fresh chives adds a gourmet touch. Whether you're hosting guests or indulging in a treat-yourself moment, this BLT Egg Salad Croissant is a must-try fusion of comfort and elegance.
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Recipe Information
Ingredients
- 6 large Eggs
- 0.333 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 4 slices Bacon strips
- 4 large Croissants
- 2 medium Tomatoes
- 4 pieces Lettuce leaves
- 1 tablespoon Chives (optional, for garnish)
Instructions
Place the eggs in a medium saucepan and add enough water to cover them by about 1 inch. Bring the water to a boil over medium-high heat.
Once the water is boiling, reduce the heat to low and let the eggs simmer gently for 10 minutes.
While the eggs cook, cook the bacon in a skillet over medium heat until crispy. Transfer the bacon to a plate lined with paper towels to drain excess grease. Once cool, crumble or chop the bacon into small pieces.
When the eggs are done, transfer them to a bowl of ice water and let them cool for 5-10 minutes. Peel the eggs and chop them into small pieces.
In a large mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, lemon juice, salt, and ground black pepper. Mix until everything is well combined.
Fold the crumbled bacon into the egg salad mixture.
Slice the croissants in half horizontally and lightly toast them if desired.
Slice the tomatoes into thin rounds and wash the lettuce leaves thoroughly.
To assemble each sandwich, place a layer of lettuce on the bottom half of a croissant, followed by 2-3 slices of tomato. Spoon a generous portion of the egg salad on top, then close the sandwich with the top half of the croissant.
Garnish with chopped chives if desired, and serve immediately.
Nutrition Facts
Calories |
2365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.2 g | 216% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1230 mg | 410% | |
| Sodium | 3387 mg | 147% | |
| Total Carbohydrate | 144.6 g | 53% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 52.9 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 207 mg | 16% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1206 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
