Mini Bacon Jalapeno 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
- 6-8 large eggs
- 8 ounces bacon cooked and chopped
- 1 large jalapeno diced
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 6 slices soft white bread
Instructions
- To hard boil 6-8 large eggs, 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. Drain and immediately transfer to ice water bath. Once eggs have completely cooled, peel and chop into small pieces. Transfer to medium sized bowl.
- Combine remaining ingredients (8 ounces bacon, 1 large jalapeno, 1/2 cup mayonnaise, 1 tablespoon yellow mustard) with the cooked egg and stir to combine. Divide 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