Creating Egg Salad Croissants at home is easy if you follow these straightforward steps:

1. Boil the Eggs: Place eggs in a pot and cover with cold water. Bring to a boil over medium heat. Once boiling, cover and remove from heat. Let sit for 12 minutes.
2. Prepare Ice Bath: Fill a bowl with ice and water. Once the 12 minutes are up, transfer the eggs to the ice bath to cool for about 5 minutes.
3. Peel the Eggs: Carefully peel each egg under cold running water to make it easier.
4. Mash the Eggs: In a medium mixing bowl, coarsely mash the peeled eggs with a fork, leaving some chunks for texture.
5. Add Ingredients: Mix in the mayonnaise, Dijon mustard, chives, celery, salt, and pepper until well combined.
6. Prepare Croissants: If using fresh croissants, you may warm them slightly in the oven for added flakiness.
7. Assemble Croissants: Slice each croissant in half lengthwise. Spoon a generous amount of egg salad onto the bottom half.
8. Add Optional Lettuce: If desired, add a leaf of lettuce for extra crunch and freshness.
9. Close Croissants: Place the top half of the croissant back on and press gently to fit.
10. Serve: Garnish with a sprinkle of paprika for color, and serve immediately.