Egg Salad for Sandwiches

Makes 4 sandwiches
  • 6 hard-cooked eggs, chopped
  • 1/2 cup diced celery
  • 1/4 cup finely diced onion
  • 1/2 cup Hellmann's Mayonnaise
  • 1/4 tsp. salt
  • 4 mini croissants
  • - red-tipped leaf lettuce

Combine all ingredients in medium bowl. Slice croissants in half horizontally; line with lettuce. Divide egg salad among croissants. Serve immediately.

Variation: Stir in 1-2 tbsp. rinsed and drained nonpareil capers for an interesting flavor combination.