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Ranch Egg Salad Croissant Sandwiches

Ranch Egg Salad Croissant Sandwiches
  • Prep 15 min
  • Total 15 min
  • Ingredients 7
  • Servings 6
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.

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

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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