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Rosemary Egg Salad Croissants

This is a simple egg salad with a touch of rosemary. It's delicious served on mini croissants or rolls. Goes great with a cup of Bigelow Tea.

Serves 6


  • 6 hard-cooked eggs, chopped
  • ½ cup grated radish (about 6 radishes)
  • ¼ cup mayonnaise
  • 1 teaspoon chopped fresh rosemary
  • Salt and pepper to taste
  • 6 mini croissants or other small rolls
  • Leaf lettuce


Combine chopped eggs, radish, mayonnaise and rosemary. Season with salt and pepper. Split croissants. Line bottom of croissants with lettuce. Spread with filling. Close sandwiches.

May we suggest Green Tea with Lemon - Case of 6 boxes- total of 120 teabags to pair with this recipe?
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