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Turn simple ingredients into a satisfying, flavorful sandwich with 𝗘𝗴𝗴𝗹𝗮𝗻𝗱’𝘀 𝗕𝗲𝘀𝘁® 𝗛𝗮𝗿𝗱 𝗖𝗼𝗼𝗸𝗲𝗱 𝗘𝗴𝗴𝘀. Mash them with a touch of mayo, Dijon, and optional celery or onion for crunch, then pile onto a buttery croissant with fresh lettuce. Quick to assemble and packed with protein, this sandwich makes a delicious breakfast, lunch, or anytime treat that’s ready in minutes. 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 • 2 𝗘𝗴𝗴𝗹𝗮𝗻𝗱’𝘀 𝗕𝗲𝘀𝘁® 𝗛𝗮𝗿𝗱 𝗖𝗼𝗼𝗸𝗲𝗱 𝗘𝗴𝗴𝘀 • 1 Large Croissant, split • 1 Tbsp Mayonnaise • 1 tsp Dijon Mustard • 1 tsp Celery, finely chopped • for crunch • optional • 1 tsp Red Onions, finely chopped • optional • 1 pinch Kosher Salt • 1 pinch Black Pepper • as needed Paprika • for garnish • optional • as needed Romaine Lettuce • 1 to 2 leaves, for garnish • or Butter Lettuce • optional 𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻 1. Chop the 𝗘𝗴𝗴𝗹𝗮𝗻𝗱’𝘀 𝗕𝗲𝘀𝘁® 𝗛𝗮𝗿𝗱 𝗖𝗼𝗼𝗸𝗲𝗱 𝗘𝗴𝗴𝘀 (2) into small pieces and place them in a small bowl. 2. Add Mayonnaise (1 Tbsp), Dijon Mustard (1 tsp), chopped Celery (1 tsp), chopped Red Onion (1 tsp), Kosher Salt (1 pinch) and Black Pepper (1 pinch) to the eggs. Mix gently until combined. Taste and adjust seasoning as desired. 3. Slice the Croissant (1) in half and lightly toast if desired. 4. Spoon the egg salad evenly onto croissant. 5. Sprinkle with Paprika (as needed) and top with Romaine Lettuce (as needed) if desired. Place the top half of the croissant on the egg salad. 6. Serve immediately. Enjoy warm or wrap for a portable breakfast or lunch.