RANCH EGG SALAD CROISSANT SANDWICHES
Make and share this Ranch Egg Salad Croissant Sandwiches recipe from Food.com.
Provided by carolinafan
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut each egg in half.
- Remove yolk; place in large bowl. Mash yolks with fork.
- Stir in onions, salt, pepper and ranch dressing.
- Chop egg whites; stir into yolk mixture.
- To make each sandwich, top bottom half of 1 croissant with about 1/2 cup lettuce and 1/2 cup egg mixture. Cover with top half of croissant. Repeat for remaining sandwiches.
Nutrition Facts : Calories 436.6, Fat 29.4, SaturatedFat 10.4, Cholesterol 323.4, Sodium 800, Carbohydrate 28.6, Fiber 1.9, Sugar 8.2, Protein 13.6
BLT EGG SALAD CROISSANT
A wonderful twist to egg salad - add cooked crumbled bacon and serve on a croissant with lettuce and tomato. Really good!
Provided by Marie
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together eggs, celery, mayonnaise and salt and pepper.
- Fold in bacon.
- Place 1/2 cup egg salad on each croissant half.
- Top with lettuce and tomato and replace top half of croissant.
Nutrition Facts : Calories 425.3, Fat 26.5, SaturatedFat 10.1, Cholesterol 361.3, Sodium 808.3, Carbohydrate 31.9, Fiber 1.6, Sugar 8.7, Protein 14.3
RANCH EGG SALAD
Steps:
- In a large bowl, whisk together the mayo, ranch, pickle brine, garlic powder, cayenne, and black pepper. Mash in the eggs with the mayo mixture to desired consistency. Taste and season with additional pickle brine (for salt), as desired. Enjoy! Store leftovers in the fridge for up to 3 days.
CROISSANT EGG SANDWICHES
Categories Sandwich Milk/Cream Egg Breakfast Brunch Quick & Easy Cream Cheese Sausage Arugula Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 325°F.
- Arrange salami slices in 1 layer on a large baking sheet lined with parchment paper. Bake until edges are crisp and beginning to curl, 10 to 12 minutes.
- Transfer salami to a rack to cool, arranging it in 1 layer. (Slices will crisp as they cool.) Leave oven on and discard parchment paper.
- Arrange croissants, cut sides up, on same baking sheet and toast in oven until just golden, 3 to 5 minutes.
- While croissants toast, whisk together eggs, milk, cream cheese, salt, and pepper until eggs are combined well (cream cheese won't blend into egg mixture completely).
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Pour in egg mixture and cook, scraping up cooked egg with a heatproof rubber spatula and letting raw egg run underneath, until egg is set, about 3 minutes. Season eggs with pepper.
- Assemble croissant sandwiches with arugula, eggs, and crisped salami.
More about "ranch egg salad croissant sandwiches recipes"
RANCH EGG SALAD CROISSANT SANDWICHES - KFOODS RECIPES
From kfoods.com
- In a small pot, boil eggs in water on stove for about 20 minutes until they are hard-boiled. Cool eggs and remove shell. Cut each egg in half. Remove the yolk from each egg and place in large bowl. Mash yolks with fork. Stir in onions, salt, pepper and ranch dressing.
- To make each sandwich, top bottom half of 1 croissant with about ½ cup lettuce and ½ cup egg mixture. Cover with top half of croissant. Repeat for remaining sandwiches.
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