Egg Salad Sandwiches

By pattie_d

Kids may run to the lunch table when they find out this popular sandwich is on the menu. It's also ideal for the vegetarian diet.

Ingredients

• 4 hard-cooked eggs, chopped
• 2 tablespoons sweet or dill pickle relish
• 2 tablespoons finely chopped red sweet pepper
• 1/4 cup mayonnaise or salad dressing
• 1-1/2 teaspoons yellow mustard
• 4 croissants, split
• 4 leaves red-tipped leaf lettuce
• 4 to 8 slices Colby and Monterey Jack cheese or cheddar cheese (4 to 8 ounce)

Details

Servings 4
Adapted from recipe.com

Preparation

Step 1

1

For egg salad, in a medium bowl stir together eggs, pickle relish, sweet pepper, mayonnaise, and mustard. If desired, cover and chill for up to 6 hours.

To assemble sandwiches, layer the bottom halves of the croissants with lettuce leaves. Spread egg salad over lettuce; top with 1 or 2 cheese slices. Add top halves of croissants. If necessary, use wooden toothpicks to secure sandwiches. Makes 4 sandwiches.

Curried Egg Salad: Add 1/2 to 1 teaspoon curry powder to the egg salad. Cover and chill for 2 to 6 hours.

Honey-Dill Egg Salad: Substitute honey mustard for yellow mustard and add 1 teaspoon dried dillweed to the egg salad.

Egg Salad Wraps: Prepare egg salad as directed. Substitute four 8-inch flour tortillas for croissants. Lay lettuce leaves on tortillas; top with egg salad and roll up.