Lunch: Egg Salad and Bacon Sandwich Recipe
Ingredients
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
Instructions
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.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
