Ranch Egg Salad Croissant Sandwiches Recipes

Steps:

• In a large bowl, combine the celery, mayonnaise, mustard, salt and pepper. Stir in eggs and bacon. Place a lettuce leaf, tomato slice and 1/2 cup egg salad on each croissant.

Steps:

• Cut each egg in half.
• Remove yolk; place in large bowl. Mash yolks with fork.
• Stir in onions, salt, pepper and ranch dressing.
• Chop egg whites; stir into yolk mixture.
• To make each sandwich, top bottom half of 1 croissant with about 1/2 cup lettuce and 1/2 cup egg mixture. Cover with top half of croissant. Repeat for remaining sandwiches.

Steps:

• In a large bowl, whisk together the mayo, ranch, pickle brine, garlic powder, cayenne, and black pepper. Mash in the eggs with the mayo mixture to desired consistency. Taste and season with additional pickle brine (for salt), as desired. Enjoy! Store leftovers in the fridge for up to 3 days.

Steps:

• Mix all ingredients together. Chill.
• Spread on favorite sandwich bread or rolls.
• ENJOY.

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Arrange salami slices in 1 layer on a large baking sheet lined with parchment paper. Bake until edges are crisp and beginning to curl, 10 to 12 minutes.
• Transfer salami to a rack to cool, arranging it in 1 layer. (Slices will crisp as they cool.) Leave oven on and discard parchment paper.
• Arrange croissants, cut sides up, on same baking sheet and toast in oven until just golden, 3 to 5 minutes.
• While croissants toast, whisk together eggs, milk, cream cheese, salt, and pepper until eggs are combined well (cream cheese won't blend into egg mixture completely).
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Pour in egg mixture and cook, scraping up cooked egg with a heatproof rubber spatula and letting raw egg run underneath, until egg is set, about 3 minutes. Season eggs with pepper.
• Assemble croissant sandwiches with arugula, eggs, and crisped salami.