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.