Chicken Egg Salad Sandwiches

Ingredients

• 3 Large FARMHOUSE EGGS®, hard-boiled
• 3 lb chicken (bone-in or whole)
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tbsp black pepper
• 2 tbsp seasoning salt
• 1/4 cup onions chopped
• 1/4 cup green peppers chopped
• 1/3 cup sugar
• 2 cup mayonnaise
• 1 tbsp dijon mustard
• 1/2 cup sweet relish
• Croissant
• 1 tbsp Honey
• 1 tsp garlic butter
• 1/4 cup chicken broth
• 1 avocado

Preparation

1. Boil your eggs in a pot. Once done, cool, peel, and chop eggs.
2. In a separate pot add in chicken broth, onions, and green bell peppers.
3. Season your chicken with garlic powder, onion powder, black pepper, and seasoning salt.
4. Allow the chicken to slow cook on the stove until the chicken is done. Remove the cooked chicken, onions, and peppers from the broth and let cool slightly. Shred or chop the chicken into bite-sized pieces, then transfer the chicken to a large bowl. Add the cooked onions and peppers as desired.
5. Combine the shredded chicken, onions and peppers (optional), chopped hard-boiled eggs, mayonnaise, Dijon mustard, sweet relish, and sugar. Mix until well combined.
6. Cover and refrigerate for about 2 hours to allow the flavors to meld.
7. Spread garlic butter over your croissant bread along with honey and bake for five minutes.
8. Add your sliced avocado and chicken salad.