Bacon Jalapeño Egg Salad Sandwiches
Whether you're preparing a fancy afternoon tea or a game day feast, Mini Bacon Jalapeno Egg Salad Sandwiches are sure to please!
Servings: 12 mini sandwiches
Equipment
Ingredients
- 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
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
