Egg Salad
Croissant
Indulge in a moment of mindful bliss with our Egg Salad Croissant. Creamy egg salad nestled between flaky croissants creates a harmony of flavors that will elevate your day. Savor each bite and cultivate gratitude with this simple yet satisfying recipe.
Jump to Recipe
Picture this: It’s a bright spring late morning, and you find yourself surrounded by the gentle sounds of nature awakening. You’re craving something simple yet satisfying, something that nourishes both body and soul. Enter the Egg Salad Croissant – a delightful marriage of creamy textures and delicate flavors that will transport you to a state of pure bliss with each bite. Join me on a mindful cooking journey as we prepare this comforting dish together, infusing each step with intention and gratitude.
Ingredients:
- 4 large eggs
- 2 tablespoons Greek yogurt
- 1 teaspoon Dijon mustard
- 1 stalk celery, finely diced
- 2 tablespoons red onion, finely diced
- Salt and pepper to taste
- 2 fresh croissants
- Lettuce leaves, for serving (optional)
- 2 slices of Provolone (optional)
Time to Make: Approximately 20 minutes
Servings: 2
Mindful Preparation
As we embark on this culinary journey, take a moment to center yourself. Close your eyes and focus on your breath, inhaling deeply through your nose and exhaling slowly through your mouth. Express gratitude for the ingredients before you. Allow any tension to melt away as you cultivate a sense of calm and presence in the kitchen. If the weather allows, consider opening the window for some fresh air.
Egg Salad Croissant Mindful Cooking Process
- Boiling the Eggs: Place the eggs in a saucepan and cover with water. Bring to a gentle boil over medium heat, then reduce the heat to low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool before peeling.
- Let each egg represent the new beginnings of the day.
Affirmation Break
While the eggs simmer for 10 minutes, take a 5-minute affirmation break to realign your mindset and cultivate positivity. Close your eyes and repeat the following affirmation: “I am grateful for this moment of nourishment and peace. I embrace the simplicity of life and find joy in each mindful bite.” Allow these words to resonate within you, filling you with a sense of gratitude and contentment.
- Chopping the Veggies: Finely dice the celery stalk and red onion. Let the rhythm of the knife on the cutting board bring you to the present.
- As you chop the celery and red onion, appreciate the nourishment they provide and the vibrant colors they bring to the dish.
- Creating the Salad Base: In a mixing bowl, combine the Greek yogurt, Dijon mustard, diced celery, and red onion. Season with salt and pepper to taste, stirring gently to incorporate all the flavors.
- The Greek yogurt and Dijon mustard symbolize the harmony of diverse flavors coming together.
- Assembling the Egg Salad: Once the eggs are cooled, peel and chop them into small pieces. Add the chopped eggs to the salad base and fold gently until well combined.
- Inhale deeply and savor the aroma of fresh ingredients mingling harmoniously.
- Preparing the Croissants: Slice the croissants in half lengthwise, creating a pocket for the egg salad. If desired, place a lettuce leaf on the bottom half of each croissant for added freshness.
- Filling the Croissants: Spoon the egg salad mixture onto the bottom half of each croissant, spreading it evenly to the edges. Top with the remaining croissant halves to complete the sandwiches.
- Take a moment to appreciate the sensory experience before you. Notice the creamy texture of the egg salad as it nestles between layers of flaky croissant.
Egg Salad Croissant with a Side of Mindful Cooking Affirmations
As you take your first bite of the Egg Salad Croissant, let it serve as a reminder of the power of mindful cooking to nourish both body and soul. May this simple yet satisfying dish inspire you to infuse every meal with intention, gratitude, and presence. Join me on this journey of culinary enlightenment as we continue to explore the intersection of mindfulness and gastronomy, one delicious recipe at a time. Stay tuned for more inspiring posts that will elevate your daily life and nourish your spirit.
Egg Salad Croissant
Ingredients
- 4 large eggs
- 2 tablespoons Greek yogurt
- 1 teaspoon Dijon mustard
- 1 stalk celery finely diced
- 2 tablespoons red onion finely diced
- Salt and pepper to taste
- 2 fresh croissants
- Lettuce leaves for serving (optional)
- 2 slices Provolone Cheese for serving (optional)
Instructions
Boiling the Eggs:
- Place the eggs in a saucepan and cover with water. Bring to a gentle boil over medium heat, then reduce the heat to low and simmer for 10 minutes.4 large eggs
- Transfer the eggs to a bowl of ice water to cool before peeling.
Chopping the Veggies:
- Finely dice the celery stalk and red onion.1 stalk celery, 2 tablespoons red onion
- As you chop the celery and red onion, appreciate the nourishment they provide and the vibrant colors they bring to the dish.
Creating the Salad Base:
- In a mixing bowl, combine the Greek yogurt, Dijon mustard, diced celery, and red onion.2 tablespoons Greek yogurt, 1 stalk celery, 2 tablespoons red onion, 1 teaspoon Dijon mustard
- Season with salt and pepper to taste, stirring gently to incorporate all the flavors.Salt and pepper to taste
Assembling the Egg Salad:
- Once the eggs are cooled, peel and chop them into small pieces. Add the chopped eggs to the salad base and fold gently until well combined.4 large eggs
- Inhale deeply and savor the aroma of fresh ingredients mingling harmoniously.
Preparing the Croissants:
- Slice the croissants in half lengthwise, creating a pocket for the egg salad.2 fresh croissants
- If desired, place a lettuce leaf on the bottom half of each croissant for added freshness and a slice of provolone on top for a savory twist.Lettuce leaves, 2 slices Provolone Cheese
Filling the Croissants:
- Spoon the egg salad mixture onto the bottom half of each croissant, spreading it evenly to the edges.
- Top with the remaining croissant halves to complete the sandwiches.
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