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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Served on croissants, these grown-up sandwiches offer a great way to use leftover Easter eggs. Salmon adds smoky flavor. âCathy Tang, Redmond, Washington Ingredients:
3/4 cup mayonnaise |
1 teaspoon dill weed |
1/2 teaspoon lemon juice |
1/4 teaspoon salt |
1/8 teaspoon pepper |
6 hard-cooked eggs, chopped |
4 ounces smoked salmon, chopped |
6 croissants, split |
1-1/2 cups fresh baby spinach |
Directions:
1. In a large bowl, combine the first five ingredients. Stir in the eggs and salmon.
2. Place 1/3 cup on the bottom of each croissant; top with spinach leaves and replace croissant tops. Yield: 6 servings.
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