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mini bacon jalapeno egg salad sandwiches

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!
Course Appetizer
Cuisine American
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Servings 12 mini sandwiches
Calories 213


  • 6-8 large eggs
  • 8 ounces bacon (cooked and chopped)
  • 1 large jalapeno (diced)
  • ½ cup mayonnaise
  • 1 tablespoon yellow mustard
  • 6 slices soft white bread


  • To hard boil 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 with the cooked egg and stir to combine. Divide evenly between three pieces of 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.


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