Greek Egg Salad

¼ cup mayonnaise
¼ cup finely chopped scallions
½ cup finely chopped, seeded tomato
¼ cup chopped Kalamata olives
1 teaspoon drained capers
½ cup crumbled feta cheese
1 tablespoon Greek salad dressing (your favorite, or this one)
¼ teaspoon salt
1/8 teaspoon pepper
Pinch Creole seasoning

Pinch oregano
8 hard-boiled eggs, chopped
4 croissants, or other favorite roll

Shredded lettuce, for serving

Combine ingredients in a medium bowl, and fold together carefully with a rubber spatula. Refrigerate for at least an hour to allow flavors to meld, or ideally, four hours or overnight. Serve generous scoop on croissants and top with shredded lettuce.

Serves 4.
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