Creating Egg Salad Croissants is a breeze if you follow these simple steps:

1. Boil the Eggs: Place the eggs in a pot and cover them with water. Bring to a boil over medium-high heat.
2. Cook the Eggs: Once boiling, reduce the heat and let the eggs simmer for 9-12 minutes.
3. Cool the Eggs: After cooking, transfer the eggs to an ice bath to cool down for about 5 minutes.
4. Peel the Eggs: Gently crack the eggshells and peel the eggs under running water to make the process easier.
5. Prepare the Egg Salad: Chop the peeled eggs into small pieces and add them to a mixing bowl.
6. Mix the Ingredients: Add the mayonnaise, Dijon mustard, chopped chives, and dill to the bowl. Mix everything together using a fork until well combined.
7. Season: Taste the mixture and add salt and pepper according to your preference.
8. Chill: For best flavor, cover the bowl and let the egg salad chill in the refrigerator for 30 minutes (optional).
9. Cut the Croissants: Slice each croissant in half lengthwise.
10. Assemble: Spoon a generous amount of egg salad onto the bottom half of each croissant. If desired, add a lettuce leaf for extra crunch.
11. Serve: Replace the top half of the croissant and enjoy your delicious Egg Salad Croissants!