Combining egg salad, bacon, green onions, herbs, on a buttery, flaky croissant is a fabulous way to dress up all those leftover hard boiled eggs.
Course Breakfast, Salad
Keyword bacon, croissant, egg, Egg Salad
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Author Lyuba Brooke
6hard boiled eggs
1/3cupdiced green onion
4-5crispy bacon strips
1Tbspfresh minced parsley
Fresh cracked black pepper
Crispy bacon strips
Hard boiled eggs: bring water to boil in a medium pot (enough to cover the eggs). Add eggs carefully, using a large spoon, so you don't crack the eggs. Cover, boil for about a minute and turn off the heat. Leave the pot on the same burner but with heat turned off. Let eggs sit in the pot, still covered, for about 20-25 minutes. This method has not failed me yet but you are of course free to use your method of making hard boiled eggs.
Peel and dice hard boiled eggs. Add them to a mixing bowl.
Dice crispy cooked bacon strips and add to the mixing bowl.
Add green onions, parsley, garlic powder, salt, and black pepper. Gently mix until ingredients are evenly mixed.
Add mayo and fold it in until it's evenly incorporated.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.