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Mini Bacon Jalapeño Egg Salad Sandwiches

Mini Bacon Jalapeño Egg Salad Sandwiches


  • Author: Emily Walker
  • Yield: 12 Mini Sandwiches 1x

Ingredients

Scale

68 large eggs

8 oz bacon, cooked and chopped

1 large jalapeño, finely diced

½ cup mayonnaise

1 tbsp yellow mustard

6 slices soft white bread


Instructions

Hard boil the eggs: Cover with cold water, bring to a boil, remove from heat, and let sit for 12 minutes. Cool in ice bath, then peel and chop.

In a bowl, mix chopped eggs, bacon, jalapeño, mayo, and mustard.

Spread the mixture evenly onto 3 slices of bread. Top with the other 3 slices.

For mini sandwiches, trim crusts and cut each sandwich into quarters.

Nutrition

  • Calories: 213 per serving
  • Sodium: 303mg per serving
  • Fat: 17g per serving
  • Carbohydrates: 8g per serving
  • Protein: 7g per serving