Place eggs in deep saucepan and cover with cold water by one inch. Place over medium-high heat and bring to a rolling boil. Cover tightly with lid. Remove from heat. Let set for 15 minutes, then drain and run under cold water until eggs feel cool to the touch. Peel shells from egg carefully and place on flat dinner plate.
With a fork, mash eggs, one at a time until all are finely mashed. Add rest of ingredients and mix well to blend. If it seems dry, add mayonnaise a tablespoon at a time until it comes to the right consistency. Taste to adjust seasonings.
Slice croissants horizontally and fill with egg salad. Serve immediately. Makes 8-10 servings. Enjoy!