Ranch Egg Salad Croissant Sandwiches Recipes

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RANCH EGG SALAD CROISSANT SANDWICHES



Ranch Egg Salad Croissant Sandwiches image

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

9 hardboiled egg, peeled
1/4 cup chopped green onion (4 medium)
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1/2 cup ranch dressing
6 plain croissants, split
3 cups torn lettuce

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



Blt Egg Salad Croissant image

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

6 hard-boiled eggs, chopped
1/3 cup celery, diced fine
1/3 cup mayonnaise
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup crumbled cooked bacon
4 split plain croissants
lettuce leaf
sliced tomatoes

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



Ranch Egg Salad image

Provided by Molly Yeh

Categories     main-dish

Time 5m

Yield 4 servings

Number Of Ingredients 14

3/4 cup mayonnaise
1/4 cup Ranch dressing
2 teaspoons pickle brine, plus more as needed
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper, more if desired
Freshly ground black pepper
8 large eggs or equivalent, hard boiled, peeled
Matzo crackers, for serving
Persian cucumbers, quartered lengthwise, for serving
Radishes, halved, for serving
Watermelon radish, sliced, for serving
Snap peas, for serving
Carrots, trimmed and cut into sticks, for serving
Celery, trimmed and cut into sticks, for serving

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



Croissant Egg Sandwiches image

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

16 paper-thin slices Genoa salami (4 inches in diameter; 1/4 lb)
4 croissants, halved horizontally
8 large eggs
3/4 cup whole milk
1/4 cup whipped cream cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
4 cups baby arugula (about 2 oz)
Special Equipment
parchment paper

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.

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