Egg Salad Appetizer

This classic sandwich filling is elevated when served on a buttery, flaky croissant, making for a perfect bite-sized appetizer for your next gathering.

• eggs • bacon • dill • dijon mustard • mayonnaise


Bring a pot of water to a boil. Add the eggs and boil for exactly 8 minutes and 40 sec.

Cook the bacon, then transfer it to a paper towel-lined plate to cool.

Slice the eggs and add to a large mixing bowl. Crumble the bacon and add to the mixing bowl, then add the remaining ingredients.

Using a fork or spoon, stir to combine, breaking up the egg pieces as you mix.

Carefully slice open a mini croissant, leaving the backside intact. Fill with the egg salad mixture and place on your serving platter.

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