Bacon Jalapeño Egg Salad Sandwiches

If you love bacon and eggs with a little kick, these Bacon Jalapeño Egg Salad Sandwiches are going to be your new favorite. Whether you’re hosting afternoon tea or prepping for a back yard party, they’re always the first to disappear.

With over 25 backyard chickens, I make hard boiled eggs, deviled eggs, and egg salad, more than most. And as someone who’s made just about every bacon-jalapeño combo under the sun, I can confidently say this version stands out.

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What Makes This Egg Salad So Good

The ingredients are simple, but the flavor combination and texture can’t be beat.

• Crispy bacon: Salty and crunchy, it brings texture and richness.
• Fresh jalapeño: Adds heat, brightness, and a little crunch.
• Creamy base: Mayo and mustard keep it tangy and smooth, with just the right balance.

And here’s the best part: you don’t need exact measurements. Once you’ve made this once or twice, you’ll find yourself just eyeballing the ingredients, tasting, and adjusting.

My Favorite Way to Boil Eggs

You can use whatever method works best for you, but here are two foolproof options.

• Stovetop: Cover eggs with cold water, bring to a boil, remove from heat, and let sit for 12 minutes before chilling in an ice bath.
• Instant Pot: Place on a rack with 1 cup of water, cook on low pressure for 5 minutes, rest for 5 minutes, then transfer to ice bath. The shells practically fall off.

How to Make Bacon Jalapeño Egg Salad

This is a flexible recipe and perfect for using what you have on hand.

Always refer to the recipe card below, but here’s a high-level summary:

1. Cook and peel your hard boiled eggs, then chop them into small pieces.
2. Combine with cooked chopped bacon, minced jalapeño, mayo, and mustard.
3. Stir and taste then tweak the seasoning, if needed.
4. Assemble between soft slices of bread and cut into quarters for tea sandwiches or sliders.

Serving Ideas

You can serve this egg salad however you like. Here are a few ways:

• On soft white bread, crusts removed for classic tea sandwiches
• In slider buns for game day
• Over crackers or cucumber rounds – I do this for my kids’ school lunches
• Stuffed in lettuce leaves for a no-bread option

Storage Tips

Egg salad keeps well for up to 3 days in the refrigerator. Store it in an airtight container and stir before serving if any separation occurs.

If you’re assembling sandwiches ahead of time, wait to cut and serve until shortly before eating to keep the bread from drying out.

Bacon Jalapeño Egg Salad Sandwiches

Prep15 minutes mins

Cook12 minutes mins

Total27 minutes mins

Servings 12 mini sandwiches

Author Krissy Allori

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Whether you’re preparing a fancy afternoon tea or a game day feast, Mini Bacon Jalapeno Egg Salad Sandwiches are sure to please!

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Equipment

• saucepan

Ingredients 

½x1x2x

• ▢ 8 large eggs
• ▢ 8 ounces bacon cooked and chopped
• ▢ 1 large jalapeno minced
• ▢ 1/2 cup mayonnaise
• ▢ 1 tablespoon yellow mustard
• ▢ 6 slices soft white bread

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Instructions 

• Hard boil the eggs: To hard boil 8 large eggs on the stove, cover with an inch of cold water in a saucepan, cover, and bring to a rolling boil. Keep covered but remove from heat and allow eggs to sit in hot water for about 12 minutes. To cook them in the Instant Pot, set them on a trivet with about a cup of water, cook on low pressure for 5 minutes, then let them sit for an additional 5 minutes before removing. Immediately transfer the eggs to an ice water bath. Once eggs have completely cooled, peel and chop into small pieces. Transfer to a medium sized bowl.
• Mix: Combine the remaining ingredients – 8 ounces bacon (cooked and crumbled), 1 large jalapeno (minced), 1/2 cup mayonnaise, 1 tablespoon yellow mustard with the cooked chopped egg and stir to combine.
• Assemble: Divide the egg salad evenly between three pieces of 6 slices soft white bread and cover with the remaining three pieces. Either serve as is or cut crusts off and then quarter each sandwich using a serrated edge knife to make mini sandwiches.

Nutrition

Calories: 213kcal, Carbohydrates: 8g, Protein: 7g, Fat: 17g, Saturated Fat: 4g, Cholesterol: 98mg, Sodium: 303mg, Potassium: 93mg, Fiber: 1g, Sugar: 1g, Vitamin A: 144IU, Vitamin C: 1mg, Calcium: 33mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below