Ranch Egg Salad Croissant Sandwiches
Elevate your lunch game with these irresistibly creamy Ranch Egg Salad Croissant Sandwiches! Featuring perfectly boiled eggs chopped and mixed with a tangy blend of mayonnaise, sour cream, and ranch seasoning, this recipe adds a flavorful twist to the classic egg salad. Finely chopped celery and fresh chives bring crispness and a burst of herbaceous freshness, while Dijon mustard ties everything together with a subtle hint of zest. Served on buttery croissants with a layer of crunchy romaine lettuce, these sandwiches are a satisfying combination of rich, savory, and fresh flavors. Ready in just under 30 minutes, this recipe is perfect for a quick yet indulgent meal. Whether you're planning a brunch, picnic, or weekday lunch, these croissant sandwiches are sure to impress!
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Ingredients
- 6 pieces Large eggs
- 0.5 cups Mayonnaise
- 2 tablespoons Sour cream
- 1 tablespoon Ranch seasoning mix
- 1 teaspoon Dijon mustard
- 0.25 cups Celery, finely chopped
- 2 tablespoons Fresh chives, finely chopped
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 pieces Croissants
- 4 pieces Romaine lettuce leaves
Directions
Step 1
Place the eggs in a medium saucepan and cover them with cold water, ensuring the water is about an inch above the eggs.
Step 2
Bring the water to a boil over medium-high heat. Once it reaches a rolling boil, turn off the heat, cover the pan with a lid, and let the eggs sit for 10-12 minutes.
Step 3
Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for about 5 minutes before peeling.
Step 4
Peel the eggs and chop them into small pieces. Place them in a medium mixing bowl.
Step 5
Add the mayonnaise, sour cream, ranch seasoning mix, Dijon mustard, celery, and chives to the bowl with the eggs. Stir until well combined.
Step 6
Season the egg salad with salt and black pepper to taste. Mix again to incorporate the seasoning evenly.
Step 7
Slice the croissants in half horizontally. If desired, lightly toast the croissants for added texture.
Step 8
Place a romaine lettuce leaf on the bottom half of each croissant.
Step 9
Scoop the prepared ranch egg salad onto the lettuce, dividing it evenly among the four croissants.
Step 10
Top with the other half of the croissant to form a sandwich. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (737.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2292.0 |
| Total Fat 175.7g | 0% |
| Saturated Fat 44.1g | 0% |
| Cholesterol 1245.6mg | 0% |
| Sodium 2673.4mg | 0% |
| Total Carbohydrate 131.7g | 0% |
| Dietary Fiber 5.7g | 0% |
| Total Sugars 40.2g | |
| Protein 51.1g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 233.6mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 625.1mg | 0% |
Source of Calories