30 ml (175 milliliters) Roasted Garlic Peppers660 GR
10 ml (60 milliliters) Finely chopped chives
50 ml (300 milliliters) 0.5 cm diced roasted peppers
5 ml (30 milliliters) Balsamic vinegar
125 ml (750 milliliters) Mayonnaise
8 each (48 each) Lettuce
4 each (24 each) Croissants
Procedure
In a large bowl combine eggs Club House Roasted Garlic & Peppers Seasoning chives roasted peppers balsamic vinegar and mayonnaise. Place one piece of lettuce on each half croissant. Place egg salad on each croissant (115 g per sandwich). Close sandwich.
