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If you’re searching for a dish that perfectly marries indulgence with nourishment, look no further than the Creamy Avocado Egg Delight served on flaky croissants. This delightful combination not only tantalizes the taste buds but also satisfies the soul, making it an ideal choice for brunch, lunch, or even a light snack. Imagine biting into a buttery, flaky croissant that holds a luscious filling of creamy avocado and perfectly cooked eggs, all accented with a hint of fresh herbs and zesty lemon. This dish is not just a treat for your palate; it’s a wholesome meal that nourishes your body with every bite.

Avocado Egg Salad on Croissants

Discover the irresistible Creamy Avocado Egg Delight served on buttery, flaky croissants. This dish combines the rich, creamy texture of avocados with perfectly cooked eggs, accented by fresh herbs and a zing of lemon. Perfect for brunch or a light snack, it's both indulgent and healthy. Easy to prepare and customizable, this delightful recipe promises to impress. Elevate your meals with this delicious combination that's full of flavor and nutrition!
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Ingredients
  

4 large eggs

1 ripe avocado

2 tablespoons Greek yogurt (may substitute with mayonnaise for a richer texture)

1 teaspoon Dijon mustard

1 tablespoon freshly squeezed lemon juice

Salt and freshly ground black pepper to taste

1 tablespoon chopped fresh dill (or parsley for a more subtle flavor)

2 tablespoons finely chopped red onion

1 stalk of celery, finely chopped

4 large buttery croissants

Leafy greens (such as arugula or spinach) for serving

Optional: slices of ripe tomato for garnish

Instructions
 

Hard Boil the Eggs: In a medium saucepan, gently place the eggs and cover them with cold water. Bring the water to a rolling boil over medium heat. Once boiling, cover the saucepan, remove it from the heat, and let it stand for 9 to 12 minutes (9 minutes for creamy yolks and 12 minutes for firmer yolks). Once the time is up, carefully transfer the eggs to an ice bath (a bowl filled with ice and water) to cool for 5 to 10 minutes. Peel the eggs and coarsely chop them.

    Prepare the Avocado Mixture: In a large mixing bowl, take the ripe avocado and mash it using a fork until it reaches a creamy but slightly chunky texture. Mix in the Greek yogurt (or mayonnaise), Dijon mustard, and freshly squeezed lemon juice, stirring until all ingredients are well integrated.

      Combine Ingredients: Gently fold in the chopped eggs, dill, red onion, and celery into the avocado mixture. Stir carefully until the eggs are evenly distributed and coated in the creamy mixture. Season with salt and freshly ground black pepper to taste.

        Toast the Croissants: Preheat your oven to 350°F (175°C). Slice the croissants in half horizontally and place them on a baking sheet. Toast in the oven for 5-7 minutes or until they are warmed through and slightly crisp on the edges.

          Assemble the Salad on Croissants: Once the croissants are perfectly toasted, layer a handful of leafy greens on the base of each croissant half. Spoon a generous amount of the creamy avocado egg salad on top, allowing some to overflow for an appetizing presentation.

            Garnish: If you like, add a slice of fresh tomato on top of the avocado egg salad for a pop of color and extra flavor. Place the top half of the croissant back on, securing it with a toothpick if needed.

              Serve: Serve immediately as a lavish brunch dish, a delightful picnic snack, or a light lunch option. This dish pairs wonderfully with a side of fresh fruit or crispy chips for added crunch.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4