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Ranch Egg Salad Croissant Sandwiches

Ranch Egg Salad Croissant Sandwiches

Tender chopped eggs are folded with a creamy ranch-style dressing, crisp celery, scallions, and fresh herbs for a flavorful sandwich filling. Serve the salad on buttery croissants with lettuce and tomato for an easy lunch or light dinner.

Prep: 20 min · Cook: 12 min · Total: 32 min · Serves: 6

Ingredients

  • 0.75 cup celery (finely diced)
  • 0.5 cup mayonnaise
  • 0.25 tsp black pepper (freshly ground)
  • 1 tsp dried dill
  • 10 count large eggs
  • 2 tbsp fresh chives (chopped)
  • 0.25 cup scallions (thinly sliced)
  • 0.25 cup plain greek yogurt
  • 1 tsp dried parsley
  • 0.5 tsp kosher salt
  • 1 large tomato (thinly sliced)
  • 6 leaves green leaf lettuce (washed and dried)
  • 1 tbsp dijon mustard
  • 0.5 tsp garlic powder
  • 1 tbsp lemon juice (fresh)
  • 6 count butter croissants (split horizontally)
  • 0.5 tsp onion powder

Instructions

  1. Place 10 large eggs in a single layer in a 3-quart saucepan, cover them with cold water by 1 inch, and set the pan over high heat for 4-5 minutes until the water reaches a full rolling boil.
  2. Turn off the heat, cover the saucepan with a tight-fitting lid, and let the eggs stand in the hot water for 10 minutes so the yolks become fully set and safe to eat.
  3. While the eggs stand, fill a medium bowl with ice and cold water, then use a slotted spoon to transfer the eggs into the ice bath and cool them for 5 minutes until they are comfortable to handle.
  4. Tap each egg on the counter, peel it under a thin stream of cool running water, and pat the peeled eggs dry with paper towels so excess water does not thin the dressing.
  5. Chop the peeled eggs on a cutting board into 1/2-inch pieces with a chef's knife, leaving a few larger pieces for texture, and transfer them to a large mixing bowl.
  6. In a separate medium bowl, whisk 0.5 cup mayonnaise, 0.25 cup plain Greek yogurt, 1 tbsp Dijon mustard, 1 tbsp fresh lemon juice, 1 tsp dried dill, 1 tsp dried parsley, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp kosher salt, and 0.25 tsp freshly ground black pepper for about 1 minute until the dressing is smooth and evenly seasoned.
  7. Add 0.75 cup finely diced celery, 0.25 cup thinly sliced scallions, and 2 tbsp chopped fresh chives to the bowl with the chopped eggs, then fold gently with a rubber spatula for 30-45 seconds until the vegetables are evenly distributed.
  8. Pour the ranch dressing over the egg mixture and fold with the rubber spatula for about 1 minute until the eggs are coated but not mashed into a paste.
  9. Cover the bowl and refrigerate the egg salad for at least 10 minutes, or up to 24 hours, until chilled and slightly thickened; keep it below 40°F (4°C) until assembly.
  10. Set a large dry skillet or griddle over medium heat for 2 minutes, place the 6 split butter croissants cut-side down in batches, and toast each batch for 1-2 minutes until the cut sides are lightly golden and crisp.
  11. Arrange the toasted croissant bottoms on a clean work surface, place 1 washed and dried green leaf lettuce leaf on each, and add 2-3 thin tomato slices to each sandwich.
  12. Spoon about 0.5 cup chilled ranch egg salad onto each prepared croissant bottom, cap with the croissant tops, and serve immediately while the croissants are crisp and the filling is cold.

Nutrition (per serving)

  • Calories: 590
  • Protein: 18 g
  • Fat: 42 g
  • Carbohydrates: 36 g
  • Fiber: 3 g
  • Sugar: 8 g
  • Sodium: 760 mg

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