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Avocado Egg Salad on Croissants

Discover a tasty twist on a classic with creamy avocado egg salad served on buttery croissants. This versatile dish merges rich avocado, protein-packed eggs, and a hint of tang from Greek yogurt and Dijon mustard, making it perfect for lunch, brunch, or picnics. Packed with nutrients and flavor, every bite offers a delightful experience. Elevate your meal with fresh greens and colorful veggies to add texture and nutrition. Enjoy this easy-to-make gourmet treat that’s sure to impress!
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Ingredients
  

4 large eggs

1 ripe avocado, pitted and peeled

2 tablespoons Greek yogurt (or mayonnaise, if preferred)

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh chives (or green onions)

Salt and pepper to taste

4 buttery croissants, halved

A handful of fresh arugula (or spinach) for garnish

Optional: sliced radishes or tomatoes for topping

Instructions
 

Boil the Eggs: Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover, and let sit for about 12-14 minutes. Transfer eggs to an ice bath to cool for 5 minutes, then peel and chop.

    Make the Avocado Mixture: In a large mixing bowl, mash the ripe avocado using a fork until it’s mostly smooth with a few chunks for texture.

      Combine Ingredients: Add the chopped eggs, Greek yogurt (or mayonnaise), Dijon mustard, lemon juice, chives, salt, and pepper to the mashed avocado. Gently fold everything together until well incorporated but still chunky.

        Prepare the Croissants: Slice the croissants in half and lightly toast them if desired for added crunch.

          Assemble the Sandwiches: Spoon the creamy avocado egg salad generously onto the bottom half of each croissant. Top with fresh arugula or spinach and optional sliced radishes or tomatoes.

            Serve: Place the top half of the croissants over the filling, slice in half if desired, and serve immediately for a delightful brunch or lunch option!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4