Ingredients

  • 3 2oz cups of  Aveyo Original Mayo

  • 4 large croissants

  • 6 hard-boiled eggs, chopped

  • 1 tablespoon Dijon mustard

  • 1/4 cup celery, finely chopped

  • Salt and pepper to taste

  • Lettuce leaves, for serving

DIRECTIONS

  1. In a bowl, combine chopped hard-boiled eggs, Aveyo Original Mayo, Dijon mustard, and finely chopped celery.

  2. Mix well and season with salt and pepper to taste.

  3. Slice the croissants in half and layer with lettuce leaves.

  4. Spoon the egg salad mixture onto the croissants.

  5. Assemble the croissant sandwiches and serve immediately.