Ranch Egg Salad Croissant Sandwiches Recipes

BACON EGG SALAD CROISSANTS

Bacon Egg Salad Croissants image

"A great way to jazz up an old favorite" is how Julee Wallberg describes the swift sandwiches that she creates in Reno, Nevada. The creamy filling gets a taste boost from bacon and plenty of crunch from diced celery.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/3 cup diced celery
1/3 cup mayonnaise
1 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon pepper
6 hard-boiled large eggs, chopped
1/3 cup crumbled cooked bacon
4 lettuce leaves
4 thin tomato slices
4 croissants, split

Steps:

In a large bowl, combine the celery, mayonnaise, mustard, salt and pepper. Stir in eggs and bacon. Place a lettuce leaf, tomato slice and 1/2 cup egg salad on each croissant.

Nutrition Facts : Calories 521 calories, Fat 36g fat (12g saturated fat), Cholesterol 370mg cholesterol, Sodium 1088mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.

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

Ingredients

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

RANCH EGG SALAD

Ranch Egg Salad image

Provided by Molly Yeh

Categories main-dish

Time 5m

Yield 4 servings

Number Of Ingredients 14

Ingredients

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

Ingredients

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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