Avocado Egg Salad on Croissants

As spring approaches and the sun begins to shine a little brighter, the craving for fresh and vibrant meals becomes all the more prominent. One dish that embodies this seasonal shift is the delightful Creamy Avocado Egg Salad on Flaky Croissants. This recipe marries the rich, buttery texture of ripe avocados with the satisfying heartiness of eggs, creating a salad that is not only delicious but also packed with nutrients. Whether you are looking for a refreshing lunch option, a light brunch dish, or a quick snack, this avocado egg salad is a versatile choice that can easily be adapted to meet your culinary desires.

This creamy avocado egg salad on flaky croissants is the perfect dish for spring! Enjoy the rich, buttery texture of ripe avocados blended with hearty hard-boiled eggs, making a nutritious meal that's both refreshing and satisfying. Ideal for brunch, lunch, or snack time, this versatile recipe features the added crunch of fresh greens and the delightful crunch of buttery croissants. Discover the simple steps to create this delicious dish that combines flavors and textures beautifully. Enjoy a taste of spring with every bite!

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Ingredients

4 large eggs

1 ripe avocado

2 tablespoons mayonnaise (or Greek yogurt for a lighter option)

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh chives (or scallions)

Salt and black pepper to taste

4 buttery croissants

Fresh arugula or mixed greens (for garnish, optional)

Instructions

Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot and turn off the heat. Let the eggs sit for about 12 minutes. Afterward, transfer the eggs to an ice bath to cool completely.

Prepare the Avocado: While the eggs are cooling, cut the ripe avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash it with a fork until smooth but slightly chunky.

Mix Ingredients: Once the eggs are cool, peel them under running water to make it easier. Chop the eggs and add them to the bowl with the mashed avocado.

Combine Flavors: Add the mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, chopped chives, salt, and pepper to the mixture. Gently fold everything together until well combined. Adjust seasoning to taste.

Assemble Croissants: Slice the croissants in half. Optionally, lightly toast them in a pan or oven for a few minutes until golden brown. Spoon a generous portion of the avocado egg salad onto the bottom half of each croissant.

Garnish & Serve: Top with fresh arugula or mixed greens for a pop of color and nutrition. Place the top half of the croissant on the salad, slice in half for easier handling, and serve immediately.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4