Avocado Salad Croissant Sandwiches
These avocado salad croissant sandwiches are flaky, buttery, and full of creamy avocado egg salad with bacon, corn, tomatoes, and more.
Servings: 6 Sandwiches
Calories: 764kcal
Ingredients
- 4 large avocados
- 5 hard-boiled eggs
- 1 cup cherry tomatoes, halved
- 1 cup whole kernel corn
- 8 slices bacon, cooked and crumbled
- 1 cup ranch dressing
- 1 cup sharp cheddar cheese, diced into small cubes
- ½ cup green onions, sliced
- 4-6 croissants
Instructions
- Cook the bacon until crispy. Remove and place on a plate lined with paper towels to absorb excess grease. Crumble when cool enough to handle.
- Slice avocado into 1⁄4 inch slices and place into a large bowl.
- Cut hardboiled eggs into cubes, add to the avocados.
- Gently fold in remaining ingredients until combined.
- Season with salt and pepper.
- Slice croissants in half.
- Top with avocado salad, and serve
Notes
- Use ripe but still slightly firm avocados, so they hold their shape.
- Cool the hard-boiled eggs completely before mixing them into the salad.
- Fold the ingredients together gently to keep the avocado slices intact.
- Toast the croissants lightly if you like a little extra crunch.
- Assemble the sandwiches just before serving for the freshest texture.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 764kcal | Carbohydrates: 39g | Protein: 21g | Fat: 60g | Saturated Fat: 16g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 24g | Cholesterol: 221mg | Sodium: 874mg | Potassium: 974mg | Fiber: 11g | Sugar: 10g | Vitamin A: 1175IU | Vitamin C: 22mg | Calcium: 206mg | Iron: 3mg