Deviled Egg Croissant-wiches

This deviled egg salad sandwich recipe is the perfect picnic food. Pack a few croissant sandwiches with a side of watermelon, potato chips, and lemonade for your best outdoor meal ever.

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3.0 by 19 people

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  • Makes: 4 servings
  • Serving Size: 1 sandwich
  • Makes: 4 sandwiches
  • Start to Finish: 25 mins

Deviled Egg Croissant-wiches

Directions

  1. In a medium bowl combine hard-cooked eggs, mayonnaise, bacon, sweet pepper, the 2 tablespoons chives, the mustard, and salt.
  2. Make a pocket in each croissant by cutting horizontally from one side almost to other side. Line the croissant pockets with spinach and cheese. Fill with egg mixture. If desired, sprinkle sandwiches with additional chives and paprika.

From the Test Kitchen

*Tip:

To hard-cook eggs, place eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat. Remove from heat, cover, and let stand for 15 minutes; drain. Run cold water over the eggs until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.

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Nutrition Facts (Deviled Egg Croissant-wiches)

  • Per serving:
  • 658 kcal ,
  • 47 g fat
  • (18 g sat. fat ,
  • 11 g polyunsaturated fat ,
  • 14 g monounsaturated fat ),
  • 447 mg chol. ,
  • 1099 mg sodium ,
  • 29 g carb. ,
  • 2 g fiber ,
  • 8 g sugar ,
  • 28 g pro.
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19 Ratings

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