Egg salad is not just a school lunch sandwich.
- 12 large Eggland's Best eggs
- 1 cup mayonnaise
- 1/2 cup celery minced
- salt & pepper
- 10 large croissants or 12 slices of bread (toasted)
In a large pot, add eggs and enough water to cover eggs. Bring to a boil over medium-high heat. Let the eggs boil for 10 minutes. Remove from heat; put eggs in cold water. Peel the eggs once they're cool enough to handle.
In a medium bowl, chop eggs with a pastry cutter or smash with the back of a fork. Add mayonnaise, celery, and salt and pepper to taste. Mix well. Serve immediately on croissants, or refrigerate until ready to serve.