Put a Mediterranean twist on traditional egg salad sandwiches by adding a few extra ingredients. Kalamata olives, feta cheese, and chopped tomatoes give these egg salad sandwiches Greek flavors.




  • In a medium bowl combine first seven ingredients (through pepper). Stir in eggs.

  • Spread egg mixture on cut sides of bottoms of croissants. Top with arugula and croissant tops. Tightly wrap each sandwich in foil or plastic wrap to tote. Chill up to 4 hours. To serve, cut each sandwich in half if desired.

Nutrition Facts

504 calories, (11 g saturated fat, 9 g polyunsaturated fat, 10 g monounsaturated fat), 412 mg cholesterol, 1023 mg sodium, 31 g carbohydrates, 3 g fiber, 7 g sugar, 24 g protein.