Egg Salad Croissanwich

Prep Time: 10 mins | Cook Time: 6 min. | Course: Dinner | Servings: 2

Egg salad with a good mayonnaise, creme fraiche, dill, dill relish, capers and green onion. A delicious egg salad for the perfect croissant sandwich. I love to make egg salad before traveling. It's the perfect snack when in-flight. Inspired by Neli’s perfect boiled eggs at Delicious Meets Healthy. https://www.deliciousmeetshealthy.com/how-to-make-perfect-hard-boiled-eggs/ and Ina Garten @ https://www.foodnetwork.com/recipes/ina-garten/smoked-salmon-and-egg-salad-tartines-recipe-1946863 

5 boiled eggs

2 croissants

⅛ tsp salt

Pepper, to taste

½ tsp wholegrain mustard

1 ½ Tbsp mayonnaise

1 ½ Tbsp creme fraiche

1 Tbsp dill pickle relish

1 Tbsp fresh dill, chopped

1 Tbsp green onion, chopped fine

1 tsp capers

Slice croissants ¾ of the way in half. Slice eggs and top with salt, pepper, dijon, mayonnaise, creme fraiche, relish, dill, green onion and capers. Stir in with a fork. Spread a generous amount in the croissants.

Boiled Eggs:

Place cold eggs in a saucepan and cover with cold water and a lid. Bring to a boil over medium-high heat; lower heat to medium and boil for 6 minutes. Place the pan in the sink and run cold water over the hot eggs. Top with a generous amount of ice and let chill until eggs are cool to the touch. Rap egg on the counter and roll to crackle the shell all the way around. Peel and rinse under cold water.