Egg Salad Croissant-Inis

Egg Salad Croissant-Inis

Prep Time: 10 Min
Chill Time: 30 + Min
Cook Time: 12 Min

Yields: 10 Pieces

What You Need

• 5 Mini Butter Croissants
• EVOO
• 4 Large, Free-Range & Organic Eggs
• 1 1/2 Tbsp. Red Onion, finely diced
• 1 1/2 Tbsp. Celery, finely diced
• 1 1/2 Tbsp. Fresh Parsley, chopped finely
• 1 Tbsp. Fresh Dill, finely chopped
• 1 Tbsp. Pickle Juice
• 2 Tbsp. Mayonnaise
• 1 Tsp. Gravelbourg French Style Mustard
• Himalayan Salt & Cracked Pepper
• GARNISH - Sliced Dill Pickles, Fresh Dill

Directions

• Get your eggs in to a small pot filled with enough cold water to cover the eggs by about an inch. bring the pot to a boil and once boiled, the eggs cook for 5 minutes. Turn off the heat and remove the pot form the burner. Cover and let the eggs sit for 6 minutes. Strain and fill the pot with cold water & some ice cubes. Let the eggs sit in the ice water for for a few minutes. Strain and carefully peel your eggs. Scoop the yolks out of half of your eggs in to a small bowl. Finely chop the remaining eggs / yolks.​

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• To the bowl, add the mayo, mustard, and pickle juice. Smash the yolks and mix everything together until creamy and combined. Add the eggs, celery, onion, dill, and parsley to the bowl and mix to combine. Season to taste with salt & pepper, cover, and refrigerate for a minimum of 30 minutes to let the salad set and come together.
• Once the salad has set, start preheating a grill pan set to just about medium. Slice the croissants in half giving you two "crostini". Brush the open sides with EVOO and get them on the grill. Grill until golden with beautiful grill marks. Remove and set them on to a cutting board. Snatch your egg salad and let's assemble!
• Start by spooning egg salad in to the center of the croissants, gently smashing it down and around, leaving some croissant empty around the border. Top with a slice of pickle and set them on to a serving plate. Once finished, sprinkle the tray with fresh dill, serve, and ENJOY!

HAPPY VEG