Egg Salad CroissantHard-boiled eggs, celery, and onions are combined with Upstate Farms® Greek Nonfat Plain Yogurt inside a warm and flaky croissant.
5 cups Upstate Farms® Greek Nonfat Plain Yogurt
20 hard-boiled eggs, finely chopped
3 cups celery, finely diced
3 cups onions, finely diced
2 tbsp. garlic, minced
10 medium sized croissants, toasted
Salt and pepper, to taste
1. In large mixing bowl, combine the eggs, celery, Upstate Farms® Greek Nonfat Plain Yogurt, onions, and garlic, and then mix well. Season with salt and pepper, to taste.
2. Fill each croissant with egg salad.