Ranch Egg Salad Croissant Sandwiches
Elevate your lunch game with these irresistibly creamy Ranch Egg Salad Croissant Sandwiches! Featuring perfectly boiled eggs chopped and mixed with a tangy blend of mayonnaise, sour cream, and ranch seasoning, this recipe adds a flavorful twist to the classic egg salad. Finely chopped celery and fresh chives bring crispness and a burst of herbaceous freshness, while Dijon mustard ties everything together with a subtle hint of zest. Served on buttery croissants with a layer of crunchy romaine lettuce, these sandwiches are a satisfying combination of rich, savory, and fresh flavors. Ready in just under 30 minutes, this recipe is perfect for a quick yet indulgent meal. Whether you're planning a brunch, picnic, or weekday lunch, these croissant sandwiches are sure to impress!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 0.5 cups Mayonnaise
- 2 tablespoons Sour cream
- 1 tablespoon Ranch seasoning mix
- 1 teaspoon Dijon mustard
- 0.25 cups Celery, finely chopped
- 2 tablespoons Fresh chives, finely chopped
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 pieces Croissants
- 4 pieces Romaine lettuce leaves
Instructions
Place the eggs in a medium saucepan and cover them with cold water, ensuring the water is about an inch above the eggs.
Bring the water to a boil over medium-high heat. Once it reaches a rolling boil, turn off the heat, cover the pan with a lid, and let the eggs sit for 10-12 minutes.
Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for about 5 minutes before peeling.
Peel the eggs and chop them into small pieces. Place them in a medium mixing bowl.
Add the mayonnaise, sour cream, ranch seasoning mix, Dijon mustard, celery, and chives to the bowl with the eggs. Stir until well combined.
Season the egg salad with salt and black pepper to taste. Mix again to incorporate the seasoning evenly.
Slice the croissants in half horizontally. If desired, lightly toast the croissants for added texture.
Place a romaine lettuce leaf on the bottom half of each croissant.
Scoop the prepared ranch egg salad onto the lettuce, dividing it evenly among the four croissants.
Top with the other half of the croissant to form a sandwich. Serve immediately and enjoy!
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 761 mg | 33% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 11.0 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 178 mg | 4% | |
*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.
