Mini Bacon Jalapeno Egg Salad Sandwiches
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
27 mins
-
Servings
12 mini sandwiches
-
Calories
208 kcal
-
Course
Appetizer
Mini Bacon Jalapeno Egg Salad Sandwiches
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 6-8 large eggs
- 8 ounces Bacon cooked and chopped
- 1 large jalapeño diced
- ½ cup mayonnaise
- 1 tablespoon yellow mustard
- 6 lices soft white bread
Instructions
- 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.
Nutrition Information
Show Details
Calories
208kcal
(10%)
Carbohydrates
6g
(2%)
Protein
6g
(12%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Cholesterol
98mg
(33%)
Sodium
291mg
(12%)
Potassium
82mg
(2%)
Vitamin A
145IU
(3%)
Vitamin C
1.4mg
(2%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12mini sandwiches
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 98mg | 33% |
| Sodium | 291mg | 12% |
| Potassium | 82mg | 2% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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