ingredients

• 4  hard-cooked eggs, chopped
• 2  tablespoons sweet or dill pickle relish
• 2  tablespoons finely chopped red sweet pepper
• 1/4  cup mayonnaise or salad dressing
• 1-1/2  teaspoons yellow mustard
• 4  croissants, split
• 4  leaves red-tipped leaf lettuce
• 4 to 8  slices Colby and Monterey Jack cheese or cheddar cheese (4 to 8 ounce)

directions

1. For egg salad, in a medium bowl stir together eggs, pickle relish, sweet pepper, mayonnaise, and mustard. If desired, cover and chill for up to 6 hours.

2. To assemble sandwiches, layer the bottom halves of the croissants with lettuce leaves. Spread egg salad over lettuce; top with 1 or 2 cheese slices. Add top halves of croissants. If necessary, use wooden toothpicks to secure sandwiches. Makes 4 sandwiches.

3. Curried Egg Salad: Add 1/2 to 1 teaspoon curry powder to the egg salad. Cover and chill for 2 to 6 hours.

4. Honey-Dill Egg Salad: Substitute honey mustard for yellow mustard and add 1 teaspoon dried dillweed to the egg salad.

5. Egg Salad Wraps: Prepare egg salad as directed. Substitute four 8-inch flour tortillas for croissants. Lay lettuce leaves on tortillas; top with egg salad and roll up.