Bacon 'n' Egg Salad Sandwiches
On days I don’t have much time to cook, egg salad on croissants hits the spot. It's also nice made with toasted bread or English muffins. Our family loves egg dishes of any kind. Luckily, my mom owns 30 chickens and keeps me supplied with farm-fresh ingredients.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup sour cream
- 2 tablespoons chives minced
- 1/2 cup cheddar cheese shredded
- 1/3 cup mayonnaise
- 10 hard-cooked eggs chopped
- 4 strips bacon 4 bacon strips, cooked and crumbled 1/2 cup shredded cheddar cheese 1/2 cup sour cream 1/3 cup mayonnaise 2 tablespoons minced chives 1/4 teaspoon salt 1/4 teaspoon pepper 10 hard-cooked eggs, chopped 8 lettuce leaves 8 croissants, split
- 8 leaves lettuce
- 8 croissants split
- Carbohydrate 28.8070543261159 g
- Cholesterol 319.227187513836 mg
- Fat 26.0357714685259 g
- Fiber 2.119162880786 g
- Protein 15.3653766546995 g
- Saturated Fat 11.7058639889527 g
- Serving Size 1 1 Serving (178g)
- Sodium 635.980111492626 mg
- Sugar 26.6878914453299 g
- Trans Fat 5.7347277148742 g
- Calories 413 calories
In a large bowl, combine the first seven ingredients. Add eggs and mix well. Cover and refrigerate for at least 2 hours. Serve on lettuce-lined croissants.
