Baked Deviled Egg Croissant

Flaky and buttery croissant filled with a delightful blend of tangy, sweet, and savory flavors – that's the Deviled Egg Croissant for you. Experience the creamy richness of egg yolks paired with a touch of dill, creating a vibrant and delicious dish.

Fresh out of the Deviled Egg Croissant

For my Easter meal, deviled eggs are among my top favorites. This year, I wanted to elevate this beloved dish into something new and delicious. Presenting the Deviled Egg Croissant! I not only crafted one but two fresh recipes for deviled eggs, each simple yet distinct, while preserving the classic deviled egg taste. The croissant is flaky and buttery, the filling is a delightful blend of tangy, sweet, and savory flavors. The creamy, rich egg yolks paired with a hint of dill create a vibrant dish. I enjoy them so much that I even have them cold for breakfast

Baked Deviled Egg Croissant: A Flaky Twist on a Classic Delight

Croissant baked with deviled egg filling and dill. Yummy spin on a classic.

Equipment

• Baking Sheet

• Parchment Paper

• Mixing Bowl

• Spatula

Tips or Tricks

• Roll tightly, but do so gently to avoid forcing out the filling

Length of Time

• Prep Time - 15 minutes

• Cook time - 24 minutes (includes hardboiled egg)

Servings

• Serving Size: 1 croissant roll

• Servings: 8

Ingredients

• 1 package croissant rolls

• 6 hardboiled eggs

• 2 tablespoons mayonnaise

• 2 tablespoons miracle whip

• 1 teaspoon mustard

• Kosher Salt

• Black Pepper

• 1 ½ teaspoons dill chopped

Directions

1. Preheat oven to 350° F

2. Line baking sheet with parchment paper, set it aside

3. Make the deviled egg filling, combine egg yolks, mayonnaise, miracle whip, mustard, dash of kosher salt and dash of black pepper

4. Lay out each croissant roll on the parchment paper

5. Evenly spread 1 tablespoon of the deviled egg filling onto each croissant roll

6. Cut or break ½ an egg white on to each croissant roll

7. Sprinkle each with dill

8. Roll each croissant and curve the ends to create a crescent shape

9. Place in oven, bake on the bottom rack for 9 minutes

10. Move to the top rack and continue baking for 5 minutes

11. Serve warm or cooled off

Notes

• If you are baking with a light color sheet top rack baking may be reduce to 3 minutes

• I also enjoy having this cold for breakfast in the morning