This recipe for Penzey's Egg Salad, by Penzeys, is from Joyce Manwiller's Recipe Box,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
12 hard boiled eggs 1/2-1 c mayonnaise 1 tbsp Dijon mustard 1 tsp mural of flavor 1/2 tsp freshly ground black pepper 12-16 croissants
Peel and chops the eggs and set aside. Mix mayonnaise, mustard, mural of flavor, and pepper in a small bowl, starting with the smaller amount of mayonnaise. Add the dressing to the eggs and mix lightly. Add more mayo as desired. Use 1/3 to 1/2 cup egg mixture on each croissant. Garnish with lettuce and onion as desired.
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