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Egg salad is a beloved dish known for its creamy texture and rich flavor, making it a staple for many households. This versatile recipe has been enjoyed in various forms for generations, whether served on a sandwich, atop a bed of greens, or as a delightful dip. However, if you're looking to elevate this classic comfort food, the Mini Egg Salad Croissant Circles offer a unique and delightful twist.

Mini Egg Salad Croissant Circles

Discover the fun and delicious twist on a classic favorite with Mini Egg Salad Croissant Circles! These bite-sized delights combine rich, creamy egg salad with flaky, buttery croissants, making them perfect for brunches, gatherings, or as a quick snack. Customizable for any occasion, they are as pleasing to the eye as they are to the palate. Impress your guests with this elegant and tasty treat that transforms a simple dish into a standout appetizer. Perfect for any food lover!
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Ingredients
  

4 large eggs, hard-boiled and finely chopped

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 green onion, finely chopped

1 tablespoon fresh dill, chopped

Salt and pepper, to taste

2 large buttery croissants

1/4 cup arugula or mixed lettuce, for garnish

1 teaspoon paprika, for garnish (optional)

Instructions
 

Prepare the Egg Salad: In a medium mixing bowl, add the chopped hard-boiled eggs, mayonnaise, Dijon mustard, finely chopped green onion, and freshly chopped dill. Gently mix the ingredients together until they are well combined. Taste the mixture and season with salt and pepper according to your preference. Set aside to allow the flavors to meld.

    Prepare the Croissants: Preheat your oven to 350°F (175°C). Carefully slice each butter croissant in half horizontally, ensuring not to cut all the way through so they remain connected at one side. Open them up gently like a book, creating a pocket for the filling.

      Bake the Croissants: Arrange the open croissants on a baking sheet and place them in the preheated oven. Toast them for about 5-7 minutes, or until they are warmed through and have developed a light golden color. Remove from the oven and allow them to cool slightly before filling.

        Assemble the Croissant Circles: Take generous spoonfuls of the egg salad mixture and fill each croissant half until it is well-stuffed. Close the croissant gently and repeat this process with the remaining croissant halves until all of the egg salad has been used.

          Garnish and Serve: On a serving platter, create a bed of arugula or mixed lettuce. Arrange the filled croissant circles on top of the greens for an appealing presentation. If desired, sprinkle a pinch of paprika over the croissants for an additional pop of color and flavor.

            Enjoy: Serve these delightful mini egg salad croissant circles immediately as an appetizing snack or appetizer. For a refreshing twist, you can also refrigerate them for about 30 minutes before serving, allowing for a chilled option to enjoy later!

              Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4 servings