Rosemary Egg Salad

6 hard-cooked eggs, chopped
½ cup grated radish (about 6 radishes)
¼ cup mayonnaise
1 teaspoon chopped fresh rosemary
Salt and pepper to taste
6 mini croissants or other small rolls
Leaf lettuce

Yield: Makes 6 servings.


Combine chopped eggs, radish, mayonnaise and rosemary. Season with salt and pepper. Split croissants. Line bottom of croissants with lettuce. Spread with filling. Close sandwiches.