Ingredients for Bacon N Egg Salad Sandwiches
- 6 slices bacon, cooked crisp and crumbled
- Cheddar Cheese
- Sour Cream
- 1/4 cup mayonnaise
- Chives
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 large hard-boiled eggs, cooled and finely chopped
- 6 lettuce leaves
- 6 croissants, split and lightly toasted
- 1 tablespoon yellow mustard
- 1/2 teaspoon celery seed
- 1/2 teaspoon onion powder
- 1 tablespoon bacon grease (reserved from cooking bacon)
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How to Make Bacon N Egg Salad Sandwiches
- Cook bacon until crisp. Remove from pan, crumble, and set aside, reserving 1 tablespoon bacon grease.
- In a medium bowl, whisk together mayonnaise, yellow mustard, celery seed, onion powder, salt, and pepper.
- Hard-boil eggs until cooked through (about 8-10 minutes). Cool completely, then chop finely.
- Add chopped hard-boiled eggs and crumbled bacon to the mayonnaise mixture. Stir gently to combine.
- Cover and refrigerate for at least 2 hours to allow flavors to meld.
- Just before serving, lightly toast croissants (or bread/English muffins).
- Line croissants with lettuce leaves. Spoon egg salad generously onto the lettuce.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
33g
Fat
64g
Carbs
10g