Bacon and Egg Salad on Croissants

Here’s a simple way to recuperate your left-over bacon, boiled eggs, and croissants. This is all good things putting it all together to make a starter that will surely make an excellent salad to top your croissants.

Bacon and Egg Salad on Croissants
Bacon and Egg Salad on Croissants
Photo by Nino Almendra

Now on with the cooking…

Bacon and Egg Salad on Croissants

Prep. time: 15 minutes

Cooking time: 3 minutes for the leftover croissants

Difficulty: Very Easy

Makes; 600grms. Bacon and Egg Salad (Enough to fill 12 croissants.)

Good for 12 crew

You will need;

6 pcs. med sized (60grms./each) hard boiled eggs, shelled, finely chopped

100 grams. left-over cooked bacon

100 grams. red onions, finely chopped (about 3/4 cup)

60 grams. (4 Tbsp.) sweet pickle relish

1 tsp. sugar

2 Tbsp. mayonnaise,

Salt and freshly ground black pepper to taste

6 pcs. left-over Croissants, cut into half lengthwise.

Spreadable table margarine or unsalted butter

2 leafs of iceberg lettuce, cut into 12pcs. to fit the shape of the bread.

Garnish with fresh parsley

Direction;

If you don’t have leftover hard boiled eggs, click here! Then you need to cool it down before using.

Place the first 7 ingredients in a mixing bowl. Mix until well blended.

Keep aside in the fridge while preparing the croissants.

Lightly toast the croissants inside the oven at 220’C for 3 minutes.

Spread some margarine or butter. Put the lettuce and let it sit on top of the margarine/butter.

Form 3 tablespoon ball of Egg Salad and place it on the lettuce.{If you add more mayonnaise, it will be not easy for you to form your Bacon and Egg Salad into a ball.)

Garnish with fresh parsley.

Enjoy your meal !!! 😉

*Note: Bacon and egg salad can spoil if not refrigerated. Always keep in the fridge and take out just before serving

Enjoy your meal !!! 😉

Here’s how I do it;

Place the first 7 ingredients in a mixing bowl. Mix until well blended.

Bacon and Egg Salad on Croissants

Keep aside in the fridge while preparing the croissants.

Prepare the croissants…

Lightly toast the croissants inside the oven at 220’C for 3 minutes.

Spread some margarine or butter. Put the lettuce and let it sit on top of the margarine/butter.

Form 3 tablespoon ball of Egg Salad and place it on the lettuce.{If you add more mayonnaise, it will be not easy for you to form your Bacon and Egg Salad into a ball.)

Garnish with fresh parsley. Enjoy your meal !!! 😉

*Note: Bacon and egg salad can spoil if not refrigerated. Always keep in the fridge and take out just before serving

Thanks a lot for spending your precious time on my blog and hope this recipe encourage you to try recuperating your leftovers to make some Bacon and Egg Salad on Croissants.

 

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