Deluxe Egg Salad Sandwiches is a gem. This egg salad starts with the traditional recipe but then gets a crunch overload with extra celery and green onion. It's a tasty, superb meal made better only by serving it on a croissant
Hard boil the eggs. Place the eggs in a large pot covered with one inch of cold water. Heat the water to a rolling boil. Remove from heat and cover with lid. Let sit for ten minutes. Then transfer the eggs to an ice bath.
Once cool, peel the eggs and using a slicer, cut into small squares, or mash with a fork. Mix in mayonnaise and mustard, celery and green onions. Season with salt and pepper.
Split croissants in half and butter each half with as much butter as you prefer. Spread a generous helping on each croissant. Garnish however you like best. I added bacon and spinach.