- 6 large hard-boiled eggs
- 1/4 cup refrigerated pesto
- 3 tbsp light mayonnaise
- pepper, to taste
- 4 croissants
- 8 thin slices ham
- 1 cup rocket
- Peel and chop 6 large hard-boiled eggs. In a medium bowl, gently combine eggs, 1/4 cup refrigerated pesto, 3 tbsp light mayonnaise and pepper to taste.
- Split and toast 4 croissants. Divide 8 thin slices ham, egg salad and 1 cup rocket among croissants.
- Serve immediately or wrap tightly in waxed paper and refrigerate for up to 4 hours.
Peeling Tip: Place eggs back in the pot with a few centimetres of water, close lid tightly and shake vigorously to loosen shells.
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