Sweet and refreshing taste for you usual egg salad recipe.

INGREDIENTS

4 hard-cooked eggs, chopped
2 tablespoons sweet or dill pickle relish
2 tablespoons finely chopped red sweet pepper
1/4 cup mayonnaise or salad dressing
1-1/2 teaspoons honey mustard
1 teaspoon dried dillweed
4 croissants, split
4 leaves red-tipped leaf lettuce
4 to 8 slices Colby and Monterey Jack cheese or cheddar cheese (4 to 8 ounce)

DIRECTIONS

• In a medium bowl, mix eggs, pickle relish, sweet pepper, mayonnaise, honey mustard and dried dillweed.
• Cover and keep refrigerated for 6 hours.
• Prepare the sandwiches, layering the bottom of the croissant halves with lettuce leaves. Add egg salad, spreading it over the lettuce then add about 2 cheese slices. Top with half of the croissants and secure with toothpicks, as needed.
• Makes 4 sandwiches.