Avocado green goddess egg salad

Put the mayo, spinach, dill, tarragon, parsley, garlic, salt and honey in a food processor.

Spin for 30 seconds until the green is broken down and the sauce is smooth-ish.

Move 300 grams of the dressing to a bowl and refrigerate the rest.

Press two dozen 13-minute eggs through the wire rack into the bowl.

Finely mince the chives and add them.

Spoon out the avocado flesh, give it a rustic medium dice and add it on top of the eggs, dressing and chives.

Add the salt and the lemon juice.

Fold with a spatula until the eggs are well dressed; do not beat it up or it goes mealy.

Slather three to four spoonfuls into a flaky croissant, spreading into the tapered ends, and top with dressed arugula.