Creating Egg Salad Croissants is easy and straightforward. Follow these simple steps to make your dish:

1. Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let them sit for 10-12 minutes.

2. Cool Eggs: After the time is up, drain the hot water and transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for about 5 minutes.

3. Peel the Eggs: Once cooled, gently crack the eggs and peel them under running water for easier peeling.

4. Chop the Eggs: Chop the peeled eggs into small pieces and add them to a mixing bowl.

5. Make the Dressing: In the bowl with the chopped eggs, add mayonnaise, Dijon mustard, salt, pepper, chives, and dill (if using). Mix until well combined but still chunky.

6. Prepare the Croissants: Slice the croissants in half lengthwise, leaving one side intact if you prefer less spillage.

7. Fill the Croissants: Generously spoon the egg salad mixture into each croissant half.

8. Serve Warm or Cold: You may choose to enjoy them as is or lightly toast them in the oven for a warmer option.

9. Add Lettuce (Optional): If desired, add lettuce leaves to the croissants for added crunch.