Bacon 'n' Egg Salad Sandwiches

I love egg salad, but this is over-the-top delicious. Recipe courtesy of Taste of Home 2010 Contest-Winning Annual Recipes and Jane Ozment of Purcell, Oklahoma. She substitutes English muffins or toasted bread if she doesn't have croissants.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 4  pieces bacon, cooked and crumbled
• 1⁄2 cup cheddar cheese, shredded
• 1⁄2 cup sour cream
• 1⁄3 cup mayonnaise
• 2  tablespoons chives, minced
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 10  hard-cooked eggs, chopped
• 8  lettuce leaves
• 8  croissants, split

Directions

1. In a large bowl, combine the first seven ingredients.
2. Add the eggs and mix well.
3. Cover and refrigerate for at least 2 hours.
4. Serve on lettuce-lined croissants.