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Creamy Egg Salad Stuffed Mini Croissants

egg salad stuffed mini croissants - featured image
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A quick and easy lunchbox recipe featuring creamy, lightly seasoned egg salad stuffed into flaky mini croissants, perfect for picky eaters and busy mornings.

Ingredients

Scale
  • 6 large hard-boiled eggs
  • ⅓ cup mayonnaise (about 80 ml)
  • 2 tablespoons plain Greek yogurt (full-fat or low-fat)
  • 1 teaspoon Dijon mustard
  • ¼ cup finely chopped celery
  • 2 tablespoons thinly sliced green onion
  • 1 tablespoon chopped fresh dill (optional)
  • 1 teaspoon fresh lemon juice
  • Salt and pepper to taste
  • About 12 mini croissants (store-bought or homemade)

Instructions

  1. Place 6 large eggs in a medium saucepan and cover with cold water by about an inch. Bring to a boil over medium-high heat. Once boiling, cover the pot and turn off the heat. Let the eggs sit for 10 minutes.
  2. Transfer the eggs to an ice bath for 5 minutes to stop cooking and make peeling easier.
  3. Peel the eggs and roughly chop or mash them with a fork or potato masher in a mixing bowl, aiming for a creamy but slightly chunky texture.
  4. Finely chop celery, green onions, and fresh dill (if using) and add to the mashed eggs.
  5. In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, and lemon juice. Season with salt and pepper to taste.
  6. Pour the dressing over the mashed eggs and veggies. Gently fold everything together until evenly coated. Cover and chill for at least 30 minutes to let flavors meld.
  7. Optionally, warm the mini croissants in the oven at 300°F (150°C) for about 5 minutes to keep them flaky and soft.
  8. Using a spoon or small spatula, carefully open each mini croissant and fill generously with the creamy egg salad without overstuffing.
  9. Arrange the stuffed croissants on a platter or pack into lunchboxes. Keep chilled until serving.

Notes

Chilling the egg salad for at least 30 minutes improves flavor melding and texture. Warm croissants briefly before stuffing to keep them flaky. Avoid overfilling croissants to prevent sogginess. For dairy-free, swap Greek yogurt with coconut or almond yogurt. For gluten-free, use gluten-free croissants or lettuce wraps.

Nutrition

Keywords: egg salad, mini croissants, lunchbox recipe, picky eater, creamy egg salad, quick lunch, easy recipe

Find it online: https://morselora.com/creamy-egg-salad-stuffed-mini-croissants-easy-picky-eater-lunchbox-recipe/