The Ultimate Egg Salad enjoyed on an incredible fresh baked croissant.  Need I say more?

Chop, chop, let’s get at it!
Egg Salad 

8 hard boiled eggs, chopped

1/3 cup mayo

1 TBS Deli style mustard or Dijon

1 TBS or more fresh parsley, chopped

1 tsp dried dill weed

1 tsp paprika

1/2 stalk of celery, small dice

equal parts sweet onion, such as Vidalia or a red onion

1/2 tsp salt

pepper to taste

Mix it up, let the flavors meld for a few hours and enjoy with a sliver of onion and a leaf of crunchy lettuce on your choice of bread.

Or……

if you are feeling really special you should plan ahead and splurge on these next time.

My father-in-law has incredible taste.  He sent me a box of these mini croissants, from Williams-Sonoma for my birthday.  He knows good stuff, when he tastes it, I have to tell you.  These were one of Oprah’s Christmas picks, a few years ago, for very good reason. Our house smelled like a Parisian bakery all morning!  Pop however many you want to serve, out of the freezer, into a pan, the night before.  They thaw and rise, like magic, while you get your beauty sleep.  A quick bake in the oven and you have the lightest, butteriest croissant this side of Paris.  In Paris, they throw them out after two hours. These hold up a bit longer.  Well, until the last is eaten as an afternoon snack, anyway…. Delish!

Homemade strawberry jam works well on them, too.  Just sayin’…

And if you are blessed like myself, you can enjoy them with flowers like these.  Thanks Paul and Christina!  They lasted for almost two weeks!  Gorgeous, I say, just gorgeous!