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one croissant sandwich with green leaf lettuce, creamy egg salad made of finely grated hard-boiled eggs with tiny white and yellow shreds only a few millimeters across and chopped dill, and soft red roasted pepper strips in a separate layer above the salad, with no large egg chunks, egg-white cubes, whole egg slices or extra fillings
Melissa Hart

Roasted Garlic Egg Salad Croissants

Roasted garlic blends into the yogurt dressing without leaving the sharp raw bite that can overpower an egg salad sandwich. Grate the cooked eggs on the large holes of a box grater, using gentle pressure so you get small pieces of white and yolk together instead of a smooth yellow paste. The roasted pepper strips belong in their own layer over the salad, where their sweetness stays noticeable and their moisture is easier to control. This filling can chill while you get the croissants ready, but keep it covered so the exposed egg doesn't dry at the edges. Don't skip draining the peppers just because the dressing itself looks thick; a spoonful of jar liquid can still soften the bottom pastry.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 small head garlic
  • 1 tsp olive oil for roasting
  • 6 large eggs
  • 6 cups water for cooking eggs
  • 3 cups ice cubes for cooling bath
  • 3 cups cold water for cooling bath
  • 1/3 cup thick plain whole-milk Greek yogurt
  • 1 tbsp extra-virgin olive oil for dressing
  • 2 tsp lemon juice
  • 1 tbsp chopped fresh dill
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 3/4 cup drained roasted red pepper strips patted dry
  • 4 large plain croissants about 3 oz each, split
  • 4 green leaf lettuce leaves washed and thoroughly dried

Method
 

  1. Heat oven to 400°F. Cut the top from the garlic head to expose the cloves, drizzle with roasting oil and wrap in foil. Roast for 35 to 45 minutes until soft, then cool for 10 minutes.
  2. Meanwhile, bring egg-cooking water to a gentle boil in a saucepan. Lower in eggs and simmer for 11 minutes, then transfer to the ice and cold-water bath for 10 minutes.
  3. Peel eggs and grate them on the large holes of a box grater. Squeeze roasted garlic from its skins and mash into a smooth paste.
  4. Mix garlic paste, yogurt, dressing oil, lemon juice, dill, salt and pepper. Fold in grated eggs, cover and refrigerate for 30 minutes until thoroughly cold; chilling is included in preparation.
  5. Place one dry lettuce leaf on each croissant bottom and divide egg salad over the leaves. Add drained roasted pepper strips in a separate layer.
  6. Close the sandwiches and serve cold or refrigerate at 40°F or below until serving.