Whether you’re preparing a fancy afternoon tea or a game day feast, Mini Bacon Jalapeno Egg Salad Sandwiches are sure to please!
MINI BACON JALAPENO EGG SALAD SANDWICHES
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I don’t know what it is about egg salad, but my husband absolutely loves it. Perhaps it’s because I don’t make it that often. Or, perhaps its because its one of those things you don’t really see offered anywhere (unless you want to try the vending machine mystery saran wrapped sandwich) other than your home kitchen, and he’s not really one to cook or mix anything. Either way, I told him I was making egg salad sandwiches and he got as excited as a dog waiting for a brand new bone.
Then I told him it wasn’t just any old egg salad, but bacon jalapeno egg salad. I watched his eyes light up like it was Christmas morning. When I served him these little mini sandwiches on fluffy white bread with the crusts cut off, I pretty much made him the happiest man alive at that point. I should have been prepared with a “honey do” list right then and there because I’m pretty confident I could have gotten him to check anything off my list at that point.
One of my most favorite things in the world to do is to go to high tea at a fancy restaurant. Egg salad is always included, but I’ve never seen jalapeno and bacon egg salad.
So, even though I would consider these mini sandwiches perfect for high tea or even a husband-pleasing lunch, keep in mind that the addition of bacon and jalapeno easily elevates them to game day grub status. If you have a room full of people gathered around to enjoy the big game, carry out a tray of these sandwiches and I guarantee they’ll be the first thing to go!
- 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
- 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.
If you love egg salad, then you most likely love deviled eggs. Be sure to check out my Wrapped Bacon Jalapeno Poppers:
As well as my Bacon Sriracha Deviled Eggs: