Ingredients:

  • 4 large eggs

  • 2 large, fresh croissants

  • 3 tbsp mayonnaise

  • 1 tsp Dijon mustard

  • 1 tbsp fresh parsley, chopped

  • Salt & black pepper to taste

  • Handful of fresh arugula

Instructions:

  1. Boil the Eggs: Place eggs in a pot of water. Bring to a boil, then cover and remove from heat for 10–12 minutes. Transfer to an ice bath, peel, and dice.

  2. Mix the Filling: In a bowl, combine the diced eggs, mayonnaise, Dijon mustard, and half of the parsley. Mash gently with a fork until creamy but still chunky. Season with salt and pepper.

  3. Assemble: Slice the croissants lengthwise. Layer a bed of fresh arugula on the bottom half, then scoop a generous amount of egg salad on top.

  4. Garnish: Sprinkle the remaining parsley over the filling and close the sandwich.