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Ranch Egg Salad Croissant Sandwiches

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Ranch Egg Salad Croissant Sandwiches
  • Prep 15 min
  • Total 15 min
  • Ingredients 7
  • Servings 6
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Ranch dressing perfectly flavors this egg salad that is perfectly suited to croissant rolls.
Updated May 7, 2009

Ingredients

  • 9 hard-cooked eggs, peeled
  • 1/4 cup chopped green onions (4 medium)
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/2 cup ranch dressing
  • 6 croissants, split
  • 3 cups torn lettuce

Steps

  • 1
    Cut each egg in half. Remove yolks; place in large bowl. Mash yolks with fork. Stir in onions, salt, pepper and ranch dressing. Chop egg whites; stir into yolk mixture.
  • 2
    To make each sandwich, top bottom half of 1 croissant with about 1/2 cup lettuce and 1/2 cup egg mixture. Cover with top half of croissant. Repeat for remaining sandwiches.

Tips from the Pillsbury Kitchens

  • tip 1
    To save time, purchase hard-cooked eggs from the deli section of the supermarket, or use leftover Easter eggs.

Nutrition Information

470 Calories, 33g Total Fat, 15g Protein, 30g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Sandwich
Calories
470
Calories from Fat
300
Total Fat
33g
51%
Saturated Fat
13g
66%
Trans Fat
1g
Cholesterol
385mg
128%
Sodium
430mg
18%
Potassium
240mg
7%
Total Carbohydrate
30g
10%
Dietary Fiber
2g
6%
Sugars
5g
Protein
15g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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